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 mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: 30 minute recipes, Pumpkin recipes, Vegan Fall recipes, vegan pumpkin muffins
Servings: 12
Calories: 101kcal
Author: Kim Murphy
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.
*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.
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