Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Yield: 12 muffins
Ingredients: 230 grams oat flour; 1 tablespoon pumpkin spice blend; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon fine sea salt; 1 cup cooked pumpkin puree; ½ cup applesauce; ⅓ cup non-dairy milk; ¼ cup runny almond butter or other nut/seed butter; ½ cup plus 2 tablespoons maple syrup; 1 tablespoon apple cider vinegar; 2 teaspoons vanilla extract; ½ cup chopped raw walnuts; ½ cup non-dairy chocolate chips

User Reviews

5.0

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
34 mins
Servings
12 muffins
Calories
188 kcal
Course
Breakfast, Snacks, Brunch
Cuisine
American, Vegan

Vegan Pumpkin Muffins

Finn Russell

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You'll love these healthy vegan pumpkin muffins. They're moist and tender and generously spiced. Perfect for breakfast, snacks, AND dessert! Also gluten-free and made without oil, soy, or coconut. Use seed butter instead of almond butter and omit the walnuts to make them nut-free.

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Ingredients

Servings

Dry ingredients:

230 grams oat flour (2 ¼ cups)
1 tablespoon pumpkin spice blend
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt

Wet ingredients:

1 cup cooked pumpkin puree
½ cup applesauce
⅓ cup non-dairy milk
¼ cup runny almond butter or other nut/seed butter
½ cup plus 2 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract

Optional add ins:

½ cup chopped raw walnuts See Notes for other ideas.
½ cup non-dairy chocolate chips Check for allergens as needed.

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Instructions

Preheat oven to 370 degrees F, and locate a standard muffin pan.
In a medium-size bowl whisk together the dry ingredients. In a large mixing bowl whisk together the wet ingredients. Pour dry into wet, and whisk to create a batter.
If using walnuts and/or chocolate chips, fold those in now, reserving a palmful of each for the tops of the muffins. Divide the batter evenly among the muffin pan, using approximately ⅓ cup batter per muffin. Decorate the tops with more chocolate chips and/or walnut pieces, if desired.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Tip: if you included chocolate chips, these are especially amazing when the muffins are still warm and the chocolate is melty!

Notes

Storage
Once muffins are cool, transfer to an airtight container. Store at room temperature for up to 3 days or refrigerated for up to 5 or 6 days. The muffins can also be frozen for up to 2 months. Thaw overnight in the refrigerator.
Variations
Here are a few fun ways to switch things up:
se a seed butter like tahini or sunbutter instead of almond butter, and omit the walnuts.
Nut-Free - use a seed butter like tahini or sunbutter instead of almond butter, and omit the walnuts.
Low-fat - skip the walnuts and chocolate chips, and sprinkle rolled oats on top for decoration. Fold in your favorite dried fruit.
Dried fruit - instead of chocolate chips, these are great with raisins, currants, cranberries, or chopped dates.
Glaze - drizzle the tops with this quick and easy maple-coconut glaze or this coconut-free vegan condensed milk.

Nutrition Information

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Serving 1muffin Calories 188kcal (9%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 7g (11%) Cholesterol 0mg (0%) Sodium 195mg (8%) Fiber 4g (16%) Sugar 11g (22%)