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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