Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 serving
Ingredients: 1 ⅔ cups whole wheat pastry flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon sea salt; 1 cup canned pumpkin or homemade pumpkin puree; ¾ cup coconut sugar; 2 Tablespoons maple syrup; ½ teaspoon vanilla; 1 Tablespoon melted coconut oil; ¼ cup unsweetened applesauce; 1 flax egg; ½ cup mix-ins: chocolate chips, chopped pecans or dried fruit

User Reviews

4.4

78 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10
Calories
216 kcal
Course
Breakfast
Cuisine
American

Vegan Pumpkin Muffins

Odette Barnes

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Full of pumpkin flavor and fall spice, these healthy vegan pumpkin muffins are naturally sweetened and made with simple pantry staple ingredients. They're perfectly moist and fluffy!

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Ingredients

Servings

1 ⅔ cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 ½ teaspoons pumpkin pie spice
½ teaspoon sea salt
1 cup canned pumpkin or homemade pumpkin puree
¾ cup coconut sugar
2 Tablespoons maple syrup
½ teaspoon vanilla
1 Tablespoon melted coconut oil
¼ cup unsweetened applesauce
1 flax egg
½ cup mix-ins: chocolate chips, chopped pecans or dried fruit

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Instructions

Preheat oven to 350°F.
Prepare a muffin pan by spraying it with cooking spray or lining it with silicone liners.
Make your flax egg by whisking together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until it forms a gel-like consistency.
In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
In a medium bowl, mix together the wet ingredients and sugar (pumpkin, coconut sugar, maple syrup, vanilla, oil, applesauce and flax egg).
Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in any mix-ins if using.
Place batter into the muffin pan by the spoonful filling each cavity about ¾ full. The batter should be enough to make 10 muffins. Place on the center rack of your oven.
Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Allow muffins to cool before removing from pan and serving.
Store muffins in a container at room temperature for 2-3 days, in the refrigerator for up to one week or in the freezer for up to 3 months.

Notes

Make mini muffins: Just use a mini muffin pan and bake for 12-14 minutes. You should get about 32 mini muffins.
Gluten-free: If you want these muffins to be gluten-free, use 1:1 gluten-free all-purpose flour.

Nutrition Information

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Serving 1muffin Calories 216kcal (11%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 265mg (11%) Potassium 254mg (7%) Fiber 5g (20%) Sugar 22g (44%)