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Vegan pumpkin muffins.

Get the Recipe: Vegan Pumpkin Muffins

These Vegan pumpkin muffins are so soft and fluffy! They have a strong pumpkin flavor and warm spices. This quick and easy recipe is great for breakfast, snacks and even dessert.
4.20 from 5 votes

Ingredients

Instructions 

  • First, preheat oven to 375 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
  • In a mixing bowl, add pumpkin purée, milk, melted coconut oil and maple syrup. Stir to combine.
  • Then, add in all remaining ingredients. Stir until combined.
  • Divide batter into muffin tray.
  • Bake for 18 to 20 minutes or until toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool in pan for 10 minutes before removing.

Notes

  • Use pumpkin purée, not pumpkin pie filling.
  • Any type of dairy free milk works.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • The batter will be somewhat thick.  I use an ice cream scooper to scoop the batter into the greased muffin pan.
  • Feel free to add in chocolate chips, walnuts or another mix in.
  • Bake only until toothpick inserted comes out clean.  Do not over bake muffins.
  • Store at room temperature for up to 4 days.
  • These muffins freeze well.
Calories: 179kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Sodium: 77mg, Potassium: 137mg, Fiber: 2g, Sugar: 9g, Vitamin A: 5542IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 2mg