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These healthy vegan pumpkin spice muffins are made with whole wheat, no refined sugar, and no oil.  Make them gluten free by using oat flour.  The light sweetness comes from maple syrup and unsweetened applesauce, so they are very moist!  This is a simple, 1 bowl recipe that only takes 30 minutes.  Optional vegan chocolate chips can be added as well.  Check out the video to see how easy it is! #pumpkinmuffins #fallrecipes #healthyveganrecipes #refinedsugarfree #oilfree #wfpb #veganthanksgivingrecipes #vegan #plantbased

Fall is in the air, so that means “Pumpkin Spice and Everything Nice!” This Vegan Pumpkin Spice Muffins Recipe is whole food plant based – no added oil or refined sugar. It has the perfect amount of spices & sweetness and they are very moist! This recipe is quick and easy to – only 1 bowl & 30 minutes!

My kitchen smells sooo good right now with the smell of pumpkin spice! Have I mentioned this is one of my favorite flavors & smells???

Well if you love pumpkin spice as much as I do, then you may also want to try the Healthy Vegan Pumpkin Pancakes or Vegan Panera Autumn Squash Soup.

vegan pumpkin spice muffins wfpb no oil no refined sugar

How to make Pumpkin Spice Muffins Sweet without Sugar

Most all the vegan pumpkin muffin recipes I looked up had both oil & refined sugar added. Boooo.

I decided to try using unsweetened applesauce and pure maple syrup to create the sweetness. They have just enough sweetness!

The true test is whenever my kids try them. I had them sitting on the counter when my kids came home from school and my youngest son eyed them excitedly. He ended up eating 4…. I guess that’s a good sign. 🙂

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Regular paper muffin liners tend to stick to the muffin so you have to spray them with cooking spray so they release. To keep this recipe completely oil free you can use Parchment Paper Muffin Liners or Silicone Muffin Cups so you don’t even have to spray your muffin tin/liners with cooking spray oil.

Make Vegan Pumpkin Muffins in only 30 minutes

This recipe is super easy and quick and only takes 30 minutes!

Ingredients:

  • 1 3/4 cups whole wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 15 ounce can pure pumpkin
  • 1/2 cup unsweetened almond milk or soy milk
  • 1/4 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
wfpb vegan pumpkin muffin

Instructions:

  1. Preheat oven to 375º F. Line a muffin tin with liners (parchment paper liners are best so they won’t stick).
  2. Combine whole wheat flour, spices, baking powder, & salt in a large mixing bowl.
  3. Add milk, pumpkin, maple syrup, applesauce, & vanilla to the dry ingredients. Mix until well combined, careful not to over mix.
  4. Divide the batter among the 12 molds until about 2/3 of the way full.(To not make a mess, pour batter into a gallon storage bag and snip a bottom corner with scissors so you can evenly distribute the batter.)
  5. Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean.
  6. Let cool for 10 minutes in the pan before removing.

To make this recipe gluten free, use oat flour instead.

What about coconut sugar as a WFPB sweetener?

Whole Food Plant Based eating does have some gray area for some people depending on which doctor or eating plan you follow and how strict you are. Coconut Sugar can be used as a sweetener and is technically a unrefined food. It is much lower on the glycemic index than sugar, however it is the same amount of calories as sugar. It is also not nutrient dense. So, I made that an optional add-in if you wanted your muffins a little sweeter.

I will say, I did not add in the coconut sugar and my kids (especially my youngest) loved them.

Can I add Vegan Chocolate Chips?

Again, this will depend on how strict you are with a whole food plant based diet. While the vegan chocolate chips are dairy free, they do contain sugar & cocoa butter. Cocoa butter is the oil pressed out of cocoa beans, so the name “butter” is misleading as it is no dairy based. It’s solid at room temperature and high in saturated fat so keep that in mind. You can find vegan chocolate chips that are dairy free at Whole Foods, Target, Central Market, and Amazon.

moist vegan wfpb pumpkin spice muffins

If you try this recipe, please comment below and let me know what you think!

More WFPB Recipes you might like:

Learn How to Make Delicious Plant Based Recipes that are Quick, Easy, & Cheap!

Are new to a whole food plant based diet and a little overwhelmed? Not sure what you should and shouldn’t eat? Need help transitioning slowly with delicious & simple recipes your whole family will love that take 30 minutes or less? Let me help you with my Quick & Easy Plant Based Power Pack! I’ll give you the WFPB basics in simple to understand terms and tips on transitioning in a way that works for you. Learn more about my Quick & Easy Plant Based Power Pack HERE

Vegan Pumpkin Spice Muffins

This Vegan Pumpkin Muffin recipe is super quick and easy to make, delicious, moist, and whole food plant based! These muffins are oil free & refined sugar free and can be made gluten free.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: 30 minute recipes, Pumpkin recipes, Vegan Fall recipes, vegan pumpkin muffins
Servings: 12
Calories: 101kcal
Author: Kim Murphy

Ingredients

Instructions

  • Preheat oven to 375º F. Line a muffin tin with liners (parchment paper liners are best so they won't stick).
  • Combine whole wheat flour, coconut sugar, spices, baking powder, & salt in a large mixing bowl.
  • Add milk, pumpkin, maple syrup, applesauce, & vanilla to the dry ingredients. Mix until well combined, careful not to over mix. If using vegan chocolate chips, fold them in.
  • Divide the batter evenly among the 12 molds.
  • Bake for 25-28 minutes or until a toothpick inserted in the middle comes out clean.
  • Let cool for 10 minutes in the pan before removing.

Notes

*Make these gluten free by using oat flour instead of whole wheat flour.
**Look for vegan dark chocolate chips that are around 69% cacao or higher.  They do have a small amount of added sugar, so look for the lowest you can find.  

Nutrition

Serving: 1muffin | Calories: 101kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 261mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5561IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg

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