Vegan Pumpkin Muffins

A vegan pumpkin muffin with raisins sprinkled around it on a white cutting board in the foreground with two vegan muffins and a pumpkin in the background.

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5 from 1 vote

Vegan Pumpkin Muffins are soft, fluffy and moist. They are packed full of warm spices and that classic pumpkin flavor.

Prep Time10

Bake Time32

Total Time42

Servings: muffins

Calories: 131kcal

Author: Christine

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.

Notes

Make sure to used canned pumpkin and not pumpkin pie filling.

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.

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.

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