Vegan Pumpkin Muffins
These vegan pumpkin muffins are so fluffy, they’re whole wheat, and they’re maple sweetened! These are one of my favorite things to bake as soon as autumn arrives. This recipe has only 10 simple ingredients and comes together quickly. We love them in our home as a quick breakfast or after school snack. I hope you enjoy this recipe as much as my family does!
If you try the recipe or have any questions, please leave a comment below!
Vegan Pumpkin Muffins
Yield: 12 muffins
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These pumpkin muffins are simple to make and perfect for fall! They're super moist and have a lovely pumpkin spice flavor.
Ingredients
- 1 can pumpkin puree (15 oz.)
- 1/3 cup avocado oil (or any neutral vegetable oil)
- 1/2 cup milk of choice
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp pumpkin pie spice
- 1/2 tsp sea salt or kosher salt
Instructions
- Preheat the oven to 400°F/204°C.
- Prepare a 12-cup muffin tin (I line my muffin tin with cupcake liners and lightly spray with cooking spray)
- Combine pumpkin puree, oil, milk, maple syrup, and vanilla in a bowl. Whisk to combine.
- In a separate bowl, sift or whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Scoop the muffin batter in the cupcake tin, diving it equally between the 12 cups.
- Bake for 20-25 minutes, or until a toothpick comes out clean. For a glossy top to the muffins, you can brush them with a little maple syrup for the last 3-5 minutes of baking.
Notes
- 3 teaspoons of pumpkin pie spice blend can be substituted with: 2 teaspoons cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg + 1/4 teaspoon cloves
- Optionally, you can top the muffins with oats, pumpkin seeds, or chocolate chips before baking.
- Optionally, you can add 1/2-3/4 cups chocolate chips to the batter before baking.
- These store well in an airtight container at room temperature for 2-3 days, and freeze well for 2-3 months.