Vegan Pumpkin Muffins are soft, fluffy and moist. They are packed full of warm spices and that classic pumpkin flavor.
It's fall here in Northwestern Ontario, Canada and that means it's pumpkin season! There is no better way to kick off pumpkin season than with these Vegan Pumpkin Muffins. Vegan Pumpkin Muffins come together easily. Simply fold the dry ingredients into the wet ingredients, add the raisins and the batter is ready for the muffin pan.
Vegan Pumpkin Muffins have no oil or refined sugars. They taste like a rich dessert without all of the extra fats and sugars. You won't even be able to tell these muffins are healthy. They make a great snack at any time of day (including breakfast)!
Ingredients
- Ground Flax Seed - Do not use whole flax seeds.
- Water - Mixed with the ground flax seeds to create flax eggs. We are substituting flax eggs in place of eggs to keep this recipe vegan.
- All-Purpose Flour - I used all purpose-flour for this recipe. I haven't tried this recipe using any other type of flour.
- Baking Powder - Helps to give the muffins a nice fluffy texture.
- Baking Soda - Helps the muffins to rise.
- Pumpkin Pie Spice - Warm spices to pair with the pumpkin.
- Maple Syrup - Used to sweeten the muffins.
- Canned Pumpkin - Make sure to use canned pumpkin and not canned pumpkin pie filling.
- Almond Milk - I used unsweetened vanilla almond milk.
- Raisins - Add a touch more sweetness.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
Add ground flax seed and water to a small bowl to create flax eggs. Whisk to combine. Place bowl in fridge.
In a medium size bowl, add flour, baking soda, baking powder and pumpkin pie spice. Whisk to combine.
In a large bowl, add maple syrup, canned pumpkin, almond milk and flax egg mixture. Whisk to combine.
Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Add raisins.
Use a spatula to fold in the raisins.
Using a cookie scoop, divide batter evenly into prepared muffin pan.
Bake for 28-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool for 10 minutes before transferring to a wire rack to cool completely. Makes 12 muffins.
Hint: Make sure to used canned pumpkin and not pumpkin pie filling.
Substitutions
- Maple Syrup - Liquid honey can be substituted for the maple syrup but keep in mind the muffins will no longer be vegan.
- Almond Milk - Any type of plant based milk can be substituted for the almond milk. You can also substitute with non plant based milk but the recipe will no longer be vegan.
Equipment
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it makes it super easy to pop the muffins out of the pan. You can use a metal non-stick muffin pan but be sure to grease it liberally as the muffins tend to stick.
Cookie Scoop - I used a cookie scoop to divide the batter into the muffin pan. If you do not have a cookie scoop, feel free to use a large spoon.
Storage
Vegan Pumpkin Muffins can be stored at room temperature in an airtight container or bag for up to three days.
Vegan Pumpkin Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw muffins at room temperature when ready to eat.
Top tip
Do not use muffin liners in the pan! This recipe has very little fat in it so the muffins will easily stick to the liners. I have tried greasing the liners but I find it easier to just grease the pan with some olive oil cooking spray.
FAQ
Yes! Fresh pumpkin puree can be substituted 1-1 for the canned pumpkin.
Pumpkin pie spice is often located in the spices/seasonings section of many grocery stores.
Related
Looking for other recipes like this? Try these:
Recipe
Vegan Pumpkin Muffins
Ingredients
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- ¼ cup maple syrup
- 1 ½ cups canned pumpkin
- ¾ cup almond milk
- 1 cup raisins
Instructions
- Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
- Add ground flax seed and water to a small bowl to create flax eggs. Whisk to combine. Place bowl in fridge.
- In a medium size bowl, add flour, baking soda, baking powder and pumpkin pie spice. Whisk to combine.
- In a large bowl, add maple syrup, canned pumpkin, almond milk and flax egg mixture. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
- Add raisins.
- Use a spatula to fold in the raisins.
- Using a cookie scoop, divide batter evenly into prepared muffin pan.
- Bake for 28-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool for 10 minutes before transferring to a wire rack to cool completely. Makes 12 muffins.
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