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+ servings
Two muffins stacked on top of each other.
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4.7 from 10 votes

Vegan Pumpkin Muffins

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: vegan pumpkin muffins
Servings: 10
Calories: 216kcal

Ingredients

  • 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 (1 Tablespoon ground flaxseed + 3 Tablespoons water)
  • ½ cup mix-ins: chocolate chips, chopped pecans or dried fruit

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.
    A fork mixing ground flax and water together.
  • In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
    A glass mixing bowl with dry ingredients mixed together.
  • In a medium bowl, mix together the wet ingredients and sugar (pumpkin, coconut sugar, maple syrup, vanilla, oil, applesauce and flax egg).
    A glass mixing bowl with wet ingredients for vegan pumpkin muffins, ready to be mixed together.
  • Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in any mix-ins if using.
    Chocolate chips added on top of the muffin mixture, not yet mixed in. A white spatula rests in the bowl.
  • 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.
    Two 6-muffin baking pans, with 10 of the cups filled with muffin batter, ready to be baked.
  • Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
    Two 6-muffin baking pans, with 10 baked muffins.
  • 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.

Video

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

Serving: 1muffin | Calories: 216kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 265mg | Potassium: 254mg | Fiber: 5g | Sugar: 22g