You&#039;ll love these healthy vegan pumpkin muffins. They&#039;re moist and tender and generously spiced. Perfect for breakfast, snacks, AND dessert! Also gluten-free and made without oil, soy, or coconut. Use seed butter instead of almond butter and omit the walnuts to make them nut-free.

Vegan Pumpkin Muffins

oat flour ((2 ¼ cups))

pumpkin spice blend

cinnamon

baking powder

baking soda

fine sea salt

pumpkin puree

applesauce

non-dairy milk

runny almond butter butter

maple syrup

apple cider vinegar

vanilla extract

walnuts

chocolate chips (Check

Preheat

Preheat oven to 370 degrees F, and locate a standard muffin pan.

In a medium-size bowl whisk together the dry ingredients. In a large mixing bowl whisk together the wet ingredients. Pour dry into wet, and whisk to create a batter.

Combine

If using walnuts and/or chocolate chips, fold those in now, reserving a palmful of each for the tops of the muffins. Divide the batter evenly among the muffin pan, using approximately ⅓ cup batter per muffin. Decorate the tops with more chocolate chips and/or walnut pieces, if desired.

Bake

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Tip: if you included chocolate chips, these are especially amazing when the muffins are still warm and the chocolate is melty!

These muffins are addictive! My husband does not like any kind of squash and he asked me to make more! Bravo!

Delicious!!!! Hands down the best muffins!!!! Big hit for entire family! Now I am going to look for more muffins recipes by The Quiet Kitchen. Thank you soooo much!!!

The best muffins ever! I’ve gotten everyone addicted to these. Great for breakfast, snack, dessert etc! And they are healthy :)

What to do when you have one cup of pumpkin left from another recipe? Make these muffins!  They're excellent! Flavour and texture are perfect. I used cashew butter and added raisins and walnuts. The recipe made 24 mini (or bite-size) muffins and 6 full size muffins. Will definitely make again.

Thank you! Made these, and they are so moist and delicious. I didn't have apple sauce, so I used one ripe banana instead. So good!

I made these muffins last night. They are delicious. I especially appreciated the easy to follow recipe and that I had most of the ingredients already. I added chocolate chips to 4, cranberry and sunflower seeds to 2 and the rest plain; all delicious with just the right sweetness. This first batch was my tester. I plan to make another batch next week to share with friends.

I have made 4 batches of these muffins in the last 7 days  because they are so yummy &amp; go fast in our house of 4. They are quick &amp; easy to whip up with just 1 kind of gluten free  flour (that I can make at home with rolled oats). I love that they are sweetened with maple syrup &amp; have no oil. The muffins are super moist &amp; just the right sweetness. More please!

I made these muffins tonight and they were delicious!  I used my homemade apple butter in place of apple sauce and added a couple of Tbls of molasses and less maple syrup and used pecans instead of walnuts. I made oat flour from whole oats in my little coffee grinder but next time I think I won't grind the oat to such a fine flour.  I love the recipe and how versatile it is to accommodate my preferences and still come out 5 star!

I ate two before they were completely cooled and unfrosted, which tells you how delicious they were. I love baking with oat flour since it's so healthy, however more times than not, the recipes are dense and too moist (but still edible). This recipe came out perfect ... per hubby "wow, these taste like normal muffins" :)  Thank you!

vegan pumpkin muffins

Prep Time: 15 minutes

Cook Time: 19 minutes

Total: 34 minutes

Servings: 12

Ingredients

Instructions

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