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5.0 from 15 votes

Vegan Pumpkin Muffins

Healthy Vegan Pumpkin Muffins made with whole grain flour, sweetened with maple syrup and coconut sugar, studded with chocolate chips. Vegan friendly using flaxseed meal – recipe can be adapted to incorporate eggs too!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 12 muffins
Calories: 127 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 cup canned pumpkin
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut sugar*
  • 1 TBSP flaxseed meal + 3 TBSP water
  • 3/4 cup non-dairy milk oat, cashew, etc. + 1 TBS apple cider vinegar
  • 2 tsp vanilla extract
  • 1 3/4 cups white whole wheat flour***
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice**** or 2 tsp ground cinnamon if you want less "spicy"
  • 1/2 cup mini dairy-free chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 425ºF. Line a 12 cup muffin pan with silicone liners. (Or you may grease pan.)
  2. Make vegan "buttermilk": In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 minutes.
  3. Mix wet ingredients: In a large bowl add canned pumpkin, maple syrup, and coconut sugar. Whisk until evenly combined then add flaxseed "egg" and vanilla. Whisk until evenly combined. Pour in milk and gently stir to combine.
  4. Mix in wet ingredients: Add in whole wheat white flour, and sprinkle in baking powder, baking soda, salt, and pumpkin pie spice evenly over ingredients in bowl. Using large spatula, gently combine until all dry ingredients are almost incorporated (some dry flour spots okay), then fold in mini chocolate chips. Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
  5. Bake: Evenly distribute batter into prepared muffin pan, filling 3/4 full (I use my medium cookie scoop, and it's about 1.5 scoops). Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan.
  6. Cool: Transfer to wire rack and allow muffins to cool completely before storing. Muffins are best enjoyed within 3 days, but can be wrapped and frozen for 2 months.

Notes

  • **If not vegan or egg-free, just substitute flaxseed meal for 1 large egg.
  • ***All whole wheat pastry flour, OR half whole wheat/half all-purpose may be subbed 
  • You can make Homemade Pumpkin Spice using this simple recipe that uses just 4 ingredients!
  • TO MAKE MINI MUFFINS: Grease or line mini muffin pan and fill cavities almost full. Bake at 350ºF for 10-15 minutes; tops may rise over slightly. Insert toothpick in middle, toothpick should come out clean when done
  • Approx. nutrition info based on regular-sized (12) muffins

Nutrition Information

Serving 1muffin Calories 127kcal (6%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 1g (2%) Sodium 192mg (8%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 127

% Daily Value*

Serving 1muffin
Calories 127kcal 6%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 1g 2%
Sodium 192mg 8%
Fiber 1g 4%
Sugar 11g 22%

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