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5.0 from 57 votes

Vegan Pumpkin Muffins

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.

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

Ingredients

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.

Instructions

    Cup of Yum
  1. Preheat oven to 370 degrees F, and locate a standard muffin pan.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 188

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.