Mini Vegan Pumpkin Muffins

V VG

These delicious and healthy vegan pumpkin muffins are naturally sweetened, easy to make and full of fall flavor. Only 55 cals per mini muffin!

This weekend was perfect! My mom and Nanny came to visit and spent Friday and Saturday night with Olive and I. (Isaac was out of town for the weekend.) Although they only live about 90 minutes away, I don’t get to see them as much as I’d like, so it was quite lovely getting to spend the weekend with them.

My Favorite Healthy Pumpkin Muffin Recipe

My mom cleaned our house (she’s amazing like that) and Nanny spent time watching the Hallmark channel — lots of Christmas movies. We also went shopping, out to lunch at P.F Changs, got our nails done and even had time to bake some muffins. And not just any muffins… mini vegan pumpkin muffins!!

Vegan Pumpkin Mini Muffins -- healthy, tasty and only 55 calories each!

Aren’t mini muffins the best? I’m a total sucker for anything miniaturized. Maybe that’s why I love Olive so much. 🙂

I tweaked my original vegan pumpkin bread recipe a bit to make these with less oil, less maple syrup, and coconut palm sugar instead of sucanat or brown sugar. This was my first time using coconut palm sugar. It made the batter a little lumpy but otherwise worked just as well as sucanat or regular brown sugar. I was a little nervous about cutting back on the oil so much, but the muffins turned out great – super moist and packed with pumpkin flavor.

Vegan Pumpkin Mini Muffins 1

While scooping the batter into the muffin pan, I decided to add some butterscotch chips to the batter. They were staring at me from the pantry so I thought, “Why not?”

It was a good idea…

Regular pumpkin muffins = breakfast.

Butterscotch pumpkin muffins = dessert.

Without the butterscotch chips each muffin has about 55 calories – not too shabby.

Mini Vegan Pumpkin Muffins

5 from 1 vote
These delicious and healthy vegan pumpkin muffins are naturally sweetened, easy to make and full of fall flavor. Only 55 cals per mini muffin!
Prep Time 10 minutes
Cook Time 14 minutes
Servings 32

Ingredients

  • 1 2/3 cups whole wheat pastry flour, or all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1 cup canned organic pumpkin puree
  • 3/4 cup brown sugar or evaporated cane juice, I used coconut palm sugar
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1 Tablespoon coconut oil, in a liquid state
  • 1/4 cup unsweetened applesauce
  • 1 flax egg, 1 Tablespoon ground flaxseed + 3 Tablespoons water

Instructions
 

  • Preheat oven to 350° F.
  • Prepare a mini muffin pan by spraying it with cooking spray or lining it with cupcake liners.
  • Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel like consistency forms.
  • In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.
  • Place batter into the mini muffin pan by the spoonful and place on the center rack of oven. The batter should be enough to make 32 mini muffins.
  • Bake for 12-14 minutes or until a toothpick inserted in the middle of a mini comes out clean.
  • Allow to cool before removing from pan.

Notes

The butterscotch chips are totally optional, but if you want to add them to the full batch I suggest using about 1/4 cup. If you're vegan and want to add the butterscotch chips, make sure you look for a vegan version. FYI - Nestle Toll House butterscotch chips aren't vegan or gluten-free.
Course: Breakfast
Cuisine: American
Keyword: vegan pumpkin muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    32 comments
    1. tiffany267
      April 25, 2016 AT 9:13 pm

      I know you posted this recipe a LONG time ago but I just discovered it was great and shared it on my blog. I did use 2/3 cup sugar instead of 3/4 cup, but otherwise the same as you posted. Just wanted you to know it’s a great recipe and we really enjoyed the muffins!

    2. amber mustard
      October 1, 2014 AT 11:02 am

      These are amazing! I’m new to meat/dairy free and this was an easy recipe to follow with nothing weird in them!! I was out of coconut oil so I used a tad more apple sauce. Also automatically doubled recipe -muffins go fast in our house. I also added cranberries inside and sunflower seeds on top of a few of em.

      Will make these again! Thanks so much!

      1. Brittany Mullins
        October 1, 2014 AT 11:29 am

        Woo-hoo. So glad that you liked these, Amber! Thanks for coming back to comment and let me know. 🙂

    3. Abby
      September 29, 2013 AT 10:35 am

      Hello! I just wanted to let you know, since you’re vegan and many vegans are/like to keep themselves informed about the affects human activity on the rest of the planet, palm sugar is harmful because obtaining it involves tapping the tree, and once the tree is tapped it can no longer produce its coconuts and is therefor made permanently infertile. Sorry about the let down but I thought maybe you’d like to know!

    4. Tiffany
      September 24, 2013 AT 3:09 pm

      Great recipe! Not sure if anyone has mentioned this prior but I just added chopped pecans to the mix and the muffins were extra delicious!!

      Thanks for sharing 🙂

      1. Brittany Mullins
        September 24, 2013 AT 9:25 pm

        Thanks Tiffany. That’s a great suggestion. Nuts give muffins a nice texture!

    5. char eats greens
      November 6, 2012 AT 11:08 pm

      You’re right – miniature IS better. I had no problem folding new little baby clothes, but when it comes to mine…pffft! haha

      I need to get a mini muffin pan!!!

Parchment paper lined with protein balls.

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