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Vegan Pumpkin Muffins (Easy & Healthy!)
These yummy pumpkin muffins are loaded with healthy ingredients like fresh pumpkin puree, oat flour, and flaked almonds. They're naturally vegan and gluten-free. And this one bowl recipe only takes 30 minutes to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 250 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 1 cup gluten-free oat flour
- 1 cup gluten-free flour self-raising
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ cups coconut sugar
- 1 cup plant based milk
- 1 tbsp apple cider vinegar
- ⅔ cup pumpkin puree
- 2 flax eggs (1 flax egg = 1 tbsp ground flaxseed and 2 tbsp water, set aside for 10 minutes)
- ¼ cup peanut butter creamy
- ¼ cup apple sauce
- ½ cup vegan chocolate chips
- ⅓ cup flaked almonds plus extra for garnish
Instructions
- Preheat the oven to 180 degrees C / 350 degrees F and lightly grease a muffin tray.
- Add the gluten-free oat flour, gluten-free self-raising flour, baking soda, cinnamon and coconut sugar to a large mixing bowl. Mix together well.
- Now add plant based milk, apple cider vinegar, pumpkin purée, flax eggs, peanut butter and apple sauce. Mix together once again, then finally mix in the dairy-free chocolate chips and flaked almonds.
- Divide the batter evenly across the muffin tray, filling the divisions almost all the way to the top (or around ¾, if using muffin cases).
- Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick comes out clean from the center. (You can optionally sprinkle some extra flaked almonds on top of the muffins in the last 5 minutes of baking.) Allow to cool for around 10 minutes before removing from the muffin tray and serving.
Cup of Yum
Notes
- If you want to keep this recipe completely oil-free and still prevent sticking, you can use muffin cases instead.
- If not using self-raising gluten-free flour, add ½ tsp more baking soda.
- These pumpkin muffins keep in the fridge, covered or in an airtight container, for 5-6 days. You can also freeze them in a freezer-friendly container for around 2 months.
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Sodium
185mg
(8%)
Potassium
147mg
(4%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
2120IU
(42%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 185mg | 8% |
| Potassium | 147mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 2120IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.