Vegan Pumpkin Muffins

one pumpkin muffin sitting on a plate with pumpkin seeds on top

These pumpkin muffins come together easily with a few basic ingredients!

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 147kcal

Author Ashley C.

Ingredients

1 1/2 cups unbleached all purpose flour or wheat flour
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon baking powder
1 cup pumpkin puree
1/2 cup light brown sugar
1/2 cup unsweetened non-dairy milk
3 tablespoon maple syrup
3 tablespoons coconut oil melted
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
pepitas, for garnish (optional)

Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with baking cups and set aside.
In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda and baking powder. Set aside.
In another large bowl, mix pumpkin puree, brown sugar, milk, maple syrup, coconut oil, apple cider vinegar and vanilla extract until well combined.
Stir the dry ingredients into the wet ingredients until just combined.
Divide the batter into the prepared baking cups using a spoon or cookie scoop, filling each cup about 3/4 of the way full. Sprinkle with pepitas, if desired.
Bake for 20 to 23 minutes or until golden brown and cooked through. Enjoy warm or cool!

Notes

SUBSTITUTIONS

Flour: You can use Gluten Free 1-1 All Purpose Flour to make these gluten free.
Light Brown Sugar: You can use coconut sugar instead, if desired.
Milk: Use your favorite dairy free milk.
Coconut Oil: You can use butter, canola or grapeseed oil instead.
Maple Syrup: You can use honey or regular granulated sugar instead, if needed.
Apple Cider Vinegar: ACV is not the same as apple cider. Do not use apple cider in this recipe.
Optional Topping or Mix-ins: Sprinkle the top of the muffins with raw or Roasted Pepitas. Or mix in chocolate chips or nuts.

STORAGE

Store these muffins in an airtight container for up to 3 days on the counter. Or store in the freezer for up to 3 months. To freeze, wrap each muffin securely in foil or plastic wrap. Or place in a freezer bag. Press as much air out of the bag as possible before freezing. Store in the freezer for up to 3 months.

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