These vegan pumpkin muffins are lightly sweetened with maple syrup and warming spices, making them refined sugar free and 100% perfect for fall!
These healthyish pumpkin muffins are so light and tender, with a touch of maple syrup and warming fall spices.
I love making vegan desserts with classic dessert ingredients. I’m talking about those tried and true recipes that I grew up eating, just without the egg and dairy. And maybe a smidge healthier. Like this Classic Vegan Zucchini Bread or this Easy Vegan Pumpkin Pudding, two of my favorite spiced vegan recipes.
As usual, there’s just straightforward baking ingredients in this recipe, making it accessible to vegans, vegetarians, and everyone in between!
How to veganize pumpkin muffins
To bind the muffin ingredients, I used a flax egg instead of an egg. Flax eggs may sound fancy, but it’s really just 1 tablespoon of ground flax seed mixed with 3 tablespoons of water. Let it sit for 5 minutes, then stir it in to your wet ingredients and there you go! An egg substitute made of plant-based ingredients
To make these pumpkin muffins dairy-free I use soy milk, which is my go-to non-dairy milk. If you are soy free you can use almond milk, oat milk, hemp milk – any milk you desire, really! Choose the unsweetened milk carton to cut down on added sugars.
Kick it up a notch
If you want to get a little extra fancy with these classic pumpkin muffins, you can kick things up a notch with toasted walnuts or pecans.
Simply add 1/2 cup coarsely chopped raw nuts to a small sheet pan and toast for 4-5 minutes in a 400F oven. Once toasted, fold the nuts into the finished muffin batter. The walnuts really emphasize that fall feeling and add a nice extra crunch to the muffin.
This recipe makes 10 medium sized pumpkin muffins. You can certainly make 11-12 muffins if you really want to fill all of the muffin tin holes, but they’ll be a little tinier and require a smidge less baking time.
Spread some almond or peanut butter on these pumpkin muffins for the perfect snack or dessert. Honestly, my favorite pumpkin muffin mode of delivery is dunked in coffee over breakfast. Half-sweet, half-bitter, 100% fall flavors.
How do you like to enjoy your pumpkin muffins? Leave a comment below. If you make these muffins, be sure to tag #cozypeachkitchen on Instagram and leave a review below!
Vegan Pumpkin Muffins
- 2 cups all purpose flour
- 1 cup canned pumpkin puree (not canned pumpkin pie filling)
- 1 cup non-dairy milk of choice
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with non-stick spray.
- To make the flax egg, combine 1 tablespoon ground flax seed with 3 tablespoons water. Let sit for 5 minutes.
- Combine the dry ingredients in a medium mixing bowl (all purpose flour, baking powder, salt, ground cinnamon, nutmeg, allspice).
- Mix together the wet ingredients in a small mixing bowl (pumpkin puree, maple syrup, flax egg, oil, non-dairy milk, vanilla extract). Pour the wet ingredients into the dry, stirring with a wooden spoon until just combined. Don't over mix; it's okay if there are a few small lumps remaining in the batter.
- Fill 10 muffin cups almost full; yours may make a little more or less muffins depending on the muffin tin brand. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Set the muffin tin on a wire cooling rack for 5 minutes before taking the muffins out. Use a fork or knife to gently turn the muffins out of the tin onto the cooling rack. Enjoy!