Description
Moist, fluffy, and filled with warm fall spices—these vegan pumpkin muffins are everything you crave in a cozy baked treat. With no dairy or eggs, they’re completely plant-based and perfect for breakfast, snacks, or dessert. No one will believe they’re vegan!
Ingredients
1 cup pumpkin purée
½ cup maple syrup or coconut sugar
¼ cup melted coconut oil or neutral oil
¼ cup non-dairy milk (almond, oat, etc.)
1 tsp vanilla extract
1 ½ cups all-purpose or whole wheat flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp salt
Optional: chopped walnuts, chocolate chips, or pumpkin seeds
Instructions
Preheat oven to 350°F (175°C). Line or lightly grease a muffin tin.
In a large bowl, whisk together pumpkin purée, maple syrup, oil, milk, and vanilla.
In another bowl, mix flour, baking soda, spices, and salt.
Add dry ingredients to wet and stir until just combined. Fold in any mix-ins if using.
Divide batter evenly into muffin cups.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 / Muffin
- Fat: 8g / Muffin
- Carbohydrates: 24g / Muffin
- Fiber: 2g / Muffin
- Protein: 3g / Muffin