vegan pumpkin muffins

Fall into fall with these deliciously moist and perfectly flavored vegan pumpkin muffins. An easy fall pastry that will warm up your home.

Vegan Pumpkin Muffins

all-purpose flour

tsp baking soda

cinnamon

tsp ground ginger

cloves

tsp nutmeg

tsp salt

(15 pumpkin puree

sugar

brown sugar

apple sauce

coconut oil

tsp vanilla extract

Balance)

Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.​

In a small bowl whisk together flour, baking soda, spices, and salt.

In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.

Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean. 

Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.

To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar. 

Serve immediately or store in an airtight container at room temperature for up to 5 days. 

https://www.youtube.com/watch?v=p6CFBSIOjzg

Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. An easy, fail-proof, autumnal pastry that will warm up your home and fill you up. Made in just 30 minutes!

Get the full recipe here: https://www.mydarlingvegan.com/vegan-pumpkin-muffins/

These Vegan Pumpkin Muffins are made with easy pantry ingredients and taste so delicious! They&#039;re moist, fluffy, and soft and freeze so well too!

baking powder

baking soda

pumpkin pie spice

sea salt

pumpkin puree ((244 grams))

oil ((66 grams) any oil)

milk + 2 tablespoons ((150 milliliters) any vegan milk works)

vanilla extract (optional)

pumpkin seeds

Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.

In a medium-sized bowl, sift the Bob&#039;s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.

In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.

Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.

Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings - I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.

Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.

Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!

Soft, fluffy, pumpkin spice muffins that will knock your socks off! So delicious, you won&#039;t believe they&#039;re vegan!

Best Ever Vegan Pumpkin Muffins

pumpkin puree (canned)

coconut oil (or vegetable oil)

soy milk (unsweetened)

tsp apple cider vinegar

light brown sugar (lightly packed)

cane sugar

ginger (fresh)

flour

tsp baking soda (important* 😊)

tsp kosher salt

mini chocolate chips (dairy free)

Preheat the oven to 425 degrees and lightly grease a non stick muffin tin and set aside.

Combine the pumppkin puree, melted and cooled coconut oil, soy milk, vinegar, brown sugar, cane sugar, and grated ginger in a large mixing bowl. Using a whisk, mix vigorously until very light and fluffy, about 1 full minute.Note: If you&#039;re using cold soy milk straight out the fridge, it will cause the coconut oil to seize and the mixture will be lumpy. If possible, allow the milk to come to room tempertaure before mixing. But if not, then just keep mixing, a few lumps are ok.

Mix the wet ingredients

Combine all of the dry ingredients except the chocolate chips in a mixing bowl and whisk until evely ditrubuted.

Mix the dry ingredients

Add half of the dry mixture to the bowl with the wet ingredients and mix just until incoporated. Add the remianing half and mix again, then fold in the mini chocolate chips. Be careful not to beat or over mix the batter at this point.

Combine

Evely distrubte the batter into the greased muffin tin and bake at 425 degrees for 5 minutes.When the timer goes off, leave the muffins in the oven but reduce the heat to 350 and bake for 15 minutes. When the timer goes off, insert a toot pick into the center. If it comes out clean, you can remove from the oven and allow the muffins to cool on a wire rack.

Bake

Serve warm with a cup of coffee or tea and enjoy the homey comforts of Fall. I like these just as they are or with some softened vegan butter or a drizzle of almond butter top. Delicious!

Serve

Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!

VEGAN PUMPKIN MUFFINS

flour (spelt, all-purpose, whole wheat, or 1-1 GF)

sugar (organic pure cane

salt

pumpkin

plant milk

vanilla

chopped pepitas (pumpkin seeds), optional topping

Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.

In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don&#8217;t overmix.

Fill muffin tin

Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.

Place on the center rake in the oven and bake for 20 &#8211; 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.

Store

Keep leftovers muffins on the counter in a covered container for up to 3 &#8211; 4 days. Keep longer in the refrigerator for 6 &#8211; 7 days.

To freeze

, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 &#8211; 3 months. Let thaw in the refrigerator or on the counter.

Definitely a keeper! I think I undercooked it a bit but I just cut them in half and toasted them with a little jam or nut butter. Sooooo good. Sharing!

These Vegan Gluten-Free Pumpkin Muffins are also oil-free, moist, fluffy and so soft! They are just 8 easy ingredients and simple to make!

Vegan Gluten Free Pumpkin Muffins (Oil-free!)

(112 grams) superfine blanched almond flour

(128 grams) superfine oat flour

(32 grams) cornstarch

pumpkin pie spice (I use my homemade blend)

espresso powder (optional

(120 grams) canned "lite" coconut milk

+ 2 tablespoons (200 grams) pure maple syrup

full fat coconut milk

(20 grams) pure maple syrup

vanilla extract

(8 grams) melted liquid coconut butter

scale.

Preheat an oven to 350°F (177°C) and line a muffin pan with 12 liners. I use Reynold&#039;s Staybrite because they turn out perfect everytime and never stick!

Add the almond flour, oat flour, cornstarch, baking powder, pumpkin pie spice, espresso (if using) and salt into a large bowl.

Add the pumpkin, coconut milk and syrup and gently whisk until smooth and incorporated. It should be a nice, smooth batter, not runny but not too thick. Do not overmix.

Divide the batter evenly into the prepared liners, about 3/4 full. I like to use an ice cream scoop for perfectly even muffins with domed tops. They turn out more fluffy this way. Otherwise, lightly smooth out the tops with the back of a spoon. Bake for about 20 minutes, until they are risen and golden brown and a toothpick comes out clean. Cool 20 minutes before eating, no exception, so they firm up and finish cooking. Gluten-free baked goods taste better after they&#039;ve cooled.

For the icing, open up the chilled can of milk and scoop out just the thickened white cream, just a 1/2 cup. Don&#039;t add any of the water. I got out a solid 1/2 cup. Add it to a bowl and whip it for about 5 minutes until lift and fluffy and soft peaks form on your beaters. Add the syrup and vanilla and beat again for a minute. Lastly, add the liquid coconut butter and whip just a few seconds until it is mixed and fluffy. Add the icing to a ziplock bag, cut off the corner and pipe it on the muffins. This makes just enough to lightly ice them. If you like a lot of icing, then double the recipe. Store in the fridge if using the icing. Otherwise, store the plain muffins at room temperature.

These Oil-free Vegan Pumpkin Muffins are made with dried cherries and pumpkin seeds are easy to make, dairy-free, rich in pumpkin spices, nut-free and are low-fat and healthy! There is&nbsp;also a gluten-free version!

Vegan Pumpkin Muffins (Oil-free)

(15 grams) baking powder

pumpkin spice

(60 grams) canned pumpkin

(30 grams) room temperature coconut yogurt

Other optional add-ins: Feel free chocolate

Preheat the oven to 375ºF (190ºC) and line a muffin pan with 10 parchment paper liners. They will not stick to parchment or the staybrite foil liners, but regular paper, I don't recommend.

Add the spelt flour (OR the oat and brown rice flour), baking powder, pumpkin spice and salt to a large bowl, and whisk well.

To a separate medium bowl, add the syrup, milk, pumpkin and yogurt and whisk until smooth. Pour the liquids over the dry and add the cherries at the same time. Stir gently until the batter comes together and is smooth. DO NOT over-mix the batter, which can result in dense muffins. As soon as the flour is mixed in, stop stirring.

Divide the batter into the 10 liners. I recommend using an ice cream scoop, this will yield nice round dome tops and a better overall interior texture. Top with the pumpkin seeds if desired and gently press them into the batter, just so they stick.

Bake for 15 minutes on the middle rack. They are done when they have risen, are golden and a toothpick comes out clean. Mine were perfect at 15 minutes, be VERY careful about over-baking these or they can turn dry. Cool 20 minutes in the pan and then remove to a cooling rack and enjoy! These are fantastic with a hot cup of coffee. Keep the extras covered tightly so they don't dry out.

Enjoy these Easy Vegan Pumpkin Muffins! They&#39;re soft, moist, and ready in 30 minutes with 9 simple ingredients. Made in 1 bowl and perfectly spiced for a tasty breakfast or fall dessert.

Easy Vegan Pumpkin Muffins

pumpkin puree

oil (I used canola oil)

non-dairy milk (I used soy milk)

Preheat the oven to 400ºF or 200ºC. Grease a 12-count muffin pan with nonstick spray or use cupcake liners

Add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) and mix until well combined.

Add the pumpkin puree, oil, and non-dairy milk. Stir until well combined.

Spoon the batter into liners, filling them all the way to the top.

Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

Remove from the oven and let them cool completely on a cooling rack, then serve.

Seriously the best vegan pumpkin muffins I've ever tasted! Perfectly spiced, soft and moist. Best of all you only need 1 bowl and 30 minutes to make them!

1 Bowl Vegan Pumpkin Muffins

vegan butter OR vegetable oil

soy or almond milk, unsweetened

brown sugar,

all purpose flour

nutmeg

ginger

non-dairy chocolate chips, raisins, cranberries or chopped walnuts

Preheat the oven to 375 degrees F and lightly grease a muffin pan. If you use paper liners, also make sure to spray the cups lightly with oil so the muffins don't get stuck to the paper.

In a large mixing bowl, add the pumpkin, melted vegan butter (or oil), non-dairy milk and brown sugar. Whisk until well combined and smooth.

Sift the flour, baking powder, salt and spices over the wet mixture (I use a fine mesh strainer for this or use a sifter).

Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over mix.

Fold in any optional ingredients, if using, and fill the muffin cups full. Bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673299621/iAyN9OPMJ.mp4

Seriously the best vegan pumpkin muffins I’ve ever tasted! Perfectly spiced, soft and moist. Best of all you only need 1 bowl and 30 minutes to make them!

Fluffy and moist, these Gluten-Free Pumpkin Muffins are the perfect pumpkin-filled treat! They&#39;re healthy enough breakfast, delicious enough for dessert, and packed with cozy fall flavors. Vegan, Gluten-free, Oil-Free, Refined-sugar free and Nut-free options.

Healthy Pumpkin Muffins (Gluten-Free)

235 ml non-dairy milk

115 g brown sugar*

70 g nut or seed butter

lemon juice or apple cider vinegar

pumpkin pie spice blend

~110 g chopped pecans or chocolate chips (or both!), divided

Prep: Preheat the oven to 350F and grease or line a 12-muffin tin with paper liners. Blend the oats into a fine flour, if you haven’t done so already.

Mix the batter: Mix the pumpkin puree, milk, coconut sugar, nut butter, vanilla, and lemon juice together in a large bowl until a thick, even consistency forms. Add the blended oat flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl;  mix well. Fold 3/4 cup of the walnuts or chocolate chips into the batter until evenly distributed.

Bake: Fill each muffin liner with ~1/2 cup of batter. Sprinkle the remaining 1/4 cup of nuts or chocolate over the muffin tops. Bake in the middle rack of the oven for 30 to 32 minutes, until fluffy and golden. Remove from the oven and let sit in the tin for 5 minutes before transferring to a baking rack. Let cool completely.

Storage: These muffins will keep at room temperature for up to 5 days, or can be frozen for up to one month.

These Pumpkin Apple Muffins are fluffy, moist, and full of Fall flavor. A delicious vegan, gluten-free, and oil-free breakfast treat!

Pumpkin Apple Muffins

(270 g) quick

(105 g) coconut sugar*

(180 ml) non-dairy milk

(150 g) grated apple (I used Honeycrisp)

(88 g) pecans (optional)

Prep: 

Preheat the oven to 350F and grease or line a 12 muffin tin; set aside.

Dry Ingredients

Add the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to a large bowl and whisk until well-combined.

Pumpkin Mixture

In a separate bowl, mix the pumpkin puree, coconut sugar, non-dairy milk, and vinegar or lemon juice together in a medium bowl. Form a well in the center of the dry ingredients, then add in the wet ingredients and mix until a thick batter forms. Add the grated apple and pecans (optional) to the bowl and fold until combined.

Bake: 

Divide the batter evenly between the 12 muffin cups (I like to use a large spoon), then place in the middle rack of the oven and bake for 25-27 minutes, until the muffins have risen and are golden on top and an inserted toothpick comes out cleanly. Remove from the oven and let the muffins sit in the tray for 2-3 minutes, then use a butter knife to carefully remove them and transfer to a cooling rack to cool completely.

as desired; leftovers will keep in a container with a loose-fitting lid for up to 5 days. These muffins can also be stored in a freezer-safe bag in the freezer for up to 2 months.

Made this recipe last night and these muffins are so good!  Thank you for sharing this with us

These muffins are SO GOOD! The apple-pumpkin combo? life-changing. Thank you, Caitlin!

My six year old daughter and I just made these and they are fantastic! We roasted our own little baby pumpkin that we got from the co-op  to make the pumpkin puree and it was the perfect amount! We happened to have a Honeycrisp to use and we did add the pecans which just took it over the top! Such a great recipe ????  We love watching your videos on YouTube and went straight to the blog to make this one. Can't wait to try the Chai Apple Oats! Thanks for the fall inspiration Caitlin ???????? ????

These are fantastic! We only had a cup of rolled oats, so I used a cup of all purpose flour and a cup of whole wheat flour, and also subbed cane sugar for the coconut sugar. I was worried the flour substitution might dry them out, but they’re perfectly moist and fluffy! 
Thanks for another awesome recipe :)

I'll surely try this out, but is it really 1 tablespoon of baking powder or is it a typo?

Love the moistness of these muffins. I also made the pumpkin muffins but my husband said he liked these the best.  I use a silicone muffin pan and I cooked them 5 min longer because they still seemed "wet" inside after the recommended cooking time. I am curious if anyone else uses silicone muffin pans. I love them because it avoid oil and having to peel paper off the muffins.

Just made these for a second time.  They make a great snack!

LOVE these muffins. I make them every single year multiple times and they never disappoint. I reduce sugar to 2/3 cup and they’re perfect for me!!!

This recipe is amazing! We went apple picking and I came across this recipe while trying to find some innovative, healthy and delicious ways to use up our bounty. I used my mini chopper to make the oat flour and chop the apples, and silicone pan liners. I reduced the amount of brown sugar and added 1/2 tsp vanilla and a handful of mini chocolate chips, and I got 1 1/2 dozen using my muffin scooper. Perfect paired with berries and yogurt for breakfast, or with a glass of milk as an after school snack. Will be reaching for this one again :)

This is one of my favorite vegan desserts! Every time I make it for a party, everyone loves it. Thanks Caitlin

https://content.jwplatform.com/videos/0HcRwM1t.mp4

Treat yourself with pumpkin latte mini muffins! Made in the blender, they are vegan, gluten-free, oil-free, flourless & 35 calories each!

Pumpkin Latte Mini Muffins {vegan, gluten-free}

oats

coffee

pepitas (green pumpkin seeds)

coconut palm sugar or brown sugar

fine sea salt

Optional Toppings

white chocolate chips coconut oil

pepitas

Place all of the ingredients, except the optional...

Place all of the ingredients, except the optional toppings, in a blender and process until smooth. Divide the batter equally between the prepared cups (I use a small cookie scoop for even portioning).

Bake in the preheated oven for 10 to...

Bake in the preheated oven for 10 to 13 minutes until centers are puffed and firm to the touch. Transfer muffin tin to a cooling rack and cool for 10 minutes in pan. Remove muffins from pan and cool completely on rack.

Optional Topping: If desired, drizzle tops of muffins...

Optional Topping: If desired, drizzle tops of muffins with white chocolate mixture and sprinkle with chopped pepitas.

Moist and not too sweet, these gluten-free pumpkin muffins are made with almond and oat flour, rolled oats, and a pecan crumble topping.

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Vegan Pumpkin Muffins

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Vegan Gluten Free Pumpkin Muffins (...

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The most viewed vegan pumpkin muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine