These Vegan Pumpkin Muffins are perfectly spicy-sweet and made in one bowl! You won’t believe they are dairy free, egg free and better for ya!
Every September I get so excited because it means I can finally make pumpkin recipes.
But, CONFESSION: I eat pumpkin ALL year ’round.
Why you will LOVE This Recipe
Now that fall is right around the corner, it’s time for ALL things cozy and baking! One of my favorite things to bake is most definitely MUFFINS. A batch of applesauce muffins here, a dozen whole wheat banana muffins with chocolate chips there, September is for the MUFFINS and that’s for sure! Today I have a muffin recipe that is moist, healthy and tasty, and it also suits those who eat vegan! Enter in healthy vegan pumpkin muffins! The blend of spices in these fantastic muffins are like a warm hug on a chilly fall day and I know you and your crew are going to love them just as much as I do!
Are you hungry yet?! Let’s round up everything we’ll need to make a batch (or 5) of the BEST Vegan pumpkin muffins ever. Here’s what you’ll need to pull together:
- All Purpose Flour
- Baking Soda
- Baking Powder
- Pumpkin Puree
- Brown Sugar
- Unsweetened Almond Milk
- Avocado Oil
- Apple Cider Vinegar
What Replaces the Egg in Vegan Pumpkin Muffins?
When it comes to vegan muffin recipes, there are few binding agents that can be used to hold the batter together so that the muffins don’t crumble. In this recipe’s case, it is actually the pumpkin that helps to hold everything together- it also makes them perfectly tender so that they don’t dry out.
How to make Vegan Pumpkin Muffins
Turn on the oven and let it preheat. Spray a muffin pan generously with cooking oil.
In a large bowl, add the dry ingredients and whisk to combine. In a separate bowl, add the remaining ingredients and whisk together. Next, add the dry ingredients to the wet and stir again until smooth.
Spoon the muffin batter evenly into the muffin cavities. Pop it in the oven and bake for a while, then reduce the heat and continue baking until a toothpick comes out clean.
Cool COMPLETELY in the pan, then serve and DEVOUR!!
If you’re into this vegan pumpkin muffin recipe, but need or want to mix things up to suit you, I say go for it! If you want to make it a little healthier, use whole wheat flour instead of white flour. If you’re looking for a bit more texture, feel free to throw in some craisins and/or chocolate chips! If you want some crunch to your tasty muffins, consider chopping up some walnuts or pecans and sprinkling them on top before baking them. There are SO many ways to get creative with this recipe!
Since these muffins are so tender and moist, I recommend storing them in the fridge. They will last for up to a week this way in an airtight container. If you want to freeze them, I recommend wrapping them individually in plastic wrap and then tossing them in a freezer style zip lock bag. They can be frozen for up to 3 months.
more vegan recipes
- 2 Cups All purpose flour (250g – or GF 1:1 flour)
- 1 tsp Salt
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/8 tsp Allspice
- 1 15 oz Can of pumpkin puree
- 1/2 Cup Sugar
- 1/2 Cup Brown sugar, packed
- 1/3 Cup Unsweetened almond milk
- 5 Tbsp Avocado oil (or any neutral flavored oil)
- 1 Tbsp Apple cider vinegar
- 1 tsp Vanilla
- Heat your oven to 400 degrees F and spray a muffin pan with cooking spray.
- In a medium bowl, whisk the dry ingredients (all the ingredients up to the pumpkin.)
- In a separate large bowl, whisk the remaining of the ingredients.
- Add the dry into the wet and whisk until combined.
- Scoop into the muffin pan (I like to use an ice cream scoop to get nice domed tops). The cavities will be quite full.
- Bake for 5 minutes. Then reduce the temperature to 375 degrees F and cook another 15-17 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan completely.
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