Mini Vegan Pumpkin Muffins

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 muffinsโ€ฆ 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. ๐Ÿ™‚

I tweaked my original vegan pumpkin bread recipe a bitย 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.

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Mini Vegan Pumpkin Muffins


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 32

Description

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


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

  1. Preheat oven to 350ยฐ F.
  2. Prepare a mini muffin pan by spraying it with cooking spray or lining it with cupcake liners.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 12-14 minutes or until a toothpick inserted in the middle of a mini comes out clean.
  7. 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.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: vegan pumpkin muffins

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    32 comments
  1. 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. 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!

  3. 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. 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 ๐Ÿ™‚

  5. IMHO butterscotch chips make everything better! I’ve had a bag in my pantry for a while, and I usually can’t help but throw them into my recipes too. So, question about coconut palm sugar, evaporated cane juice, sucanat, etc…what’s the difference between them all? Do you have another post or website you can point me to? I’ve been trying to incorporate healthier ingredients into my recipes, and I’ve seen a lot of people are using those sugars nowadays. Thanks so much, and I love your blog!

    • Coconut palm sugar, evaporated cane juice and sucanat are less processed and contain minerals and nutrients that are stripped from refined white sugar and regular brown sugar. At the end of the day you have to remember that they are all still sugar and have the same amount of calories as regular sugar so they should still be used in moderation. ๐Ÿ™‚

  6. Yum, I can NOT get enough pumpkin!! Excited to try these!

    What do you think would be the best GF substitute for the flour? I was thinking maybe GF oat flour? Or a combo of the oat flour and almond flour? I love coconut flour, but it seems like it rarely turns out well when I bake with it ๐Ÿ™

  7. I’m the exact same way; I’m totally in love with everything miniature. Things are so much more enjoyable when they’re adorable. ๐Ÿ™‚ Good luck with your second week of P90X! Eye on the prize!

  8. These look great! Pumpkin obviously gets a lot of love. However, I think butterscotch doesn’t get nearly enough. I love the stuff!

    By the way, have you ever found all natural butterscotch chips? I can’t find them anywhere, not even online! Ugh…

  9. Do your Mom and Grandmother get on board with vegan, health-ified baking? My Mom tries to be supportive, but I’m pretty sure she would balk at things like using applesauce instead of butter/oil. (And I’m positive my Grandmother would probably turn over in her, uhhh, urn:-)).
    If yes, that’s fantastic that they’re so supportive and open to new things!

    • Both my mom and grandmother are southern cooks so if they were doing the baking it would be with real eggs and butter, but they like to be supportive and will try anything I make. They actually really enjoyed the pumpkin muffins. ๐Ÿ™‚

  10. Love girl weekends like this! I have a “Nanny” too and I think you may be the first person I know that calls their grandma that other than me. My mom always does such maternal things around my house when she is here, like hang curtains and fold sheets. I will never turn it down either. ๐Ÿ™‚

    Glad you had such a great weekend Brittany!

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