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Welcoming the beginning of pumpkin season with this Vegan Pumpkin Muffins. They’re SO fluffy and I can’t wait for you to try them!
Last week I asked on Facebook when the appropriate time to start posting pumpkin recipes is. The overwhelming response was that the right time was NOW. So, I immediately got busy working on some of the pumpkin recipes that I never got around to making and posting last year (which is largely due to the fact that I just had a baby).
These Vegan Pumpkin Muffins are modified from THIS original muffin recipe of mine which is one of the most popular recipes on my blog (and rightfully so!). I’ve been eager to make these muffins in pumpkin form and I LOVE how they turned out.
My original recipe has mashed banana in it but I substituted pureed pumpkin in its place.
I love that this recipe makes just 6 muffins. I rarely want a WHOLE dozen muffins so just 6 is the perfect amount to eat for breakfast with a couple left over as a snack later in the day!
How to Make Vegan Pumpkin Muffins
These are your typical muffins: dry ingredients are mixed in a bowl and then the wet ingredients are added in. Everything gets mixed together and then poured into the muffin tray. EASY as muffins go.
I haven’t actually tried it but I think these would be amazing with chocolate chips in them. OR a little nutella! YES! (ps- working on a homemade nutella recipe that I’m stoked about!).
GAH I love how fluffy these muffins are! ??
I’m a true summer girl at heart but I have to admit that I’m pretty excited about all things fall this year :)
Vegan Pumpkin Muffins
Ingredients
- 1 cup of flour
- ½ teaspoon of baking soda
- 1 teaspoon of baking powder
- pinch of salt
- 1 teaspoon of pumpkin pie spice
- ½ cup of brown sugar
- ½ cup of almond milk
- 3 tablespoons of nut butter
- 1 teaspoon of vanilla extract
- ⅔ cup of pumpkin puree
Instructions
- Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
- Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Stir in the brown sugar, milk, nut butter, vanilla extract, and pumpkin puree. Stir until well combined.
- Evenly spoon the mixture into the 6 muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean. ENJOY!
My batch made 9 muffins, regular size. Love that there are no eggs and great idea to use nut butter instead of oil. I used almond butter and the muffins came out moist and delicious. Really good recipe. Definitely will make again.
I just made a batch and they look devine. Moist, flavorful and delicious.
I added some cinnamon for another burst of flavor and i’ve already have eaten two, LOL. I love this recipe because is so easy and VEGAN yes! Thank you for sharing.
*peasy, not leash, sorry!
Just pulled these easy leash muffins out of the oven. Such a treat on this snowy Saturday! I am not vegan, but my grown daughter is, and both of us loved them. We put some granola on top of half of them for crunchy tops- deeelish! Will try more of your recipes ?
I just made these for the 3rd time this fall and it is always delicious and fool proof! Once I added chocolate chips and this time I added pumpkin seeds as topping, I LOVE THEM! the whole family loved them and I will continue making them every fall. Thanks for this amazing recipe!
my kids are super picky and they actually eat these muffins!
I found myself craving pumpkin in the middle of summer and decided to make these because they looked quick and easy. I’m so glad I did! They are so good! They turned out so moist even without any oil. I was worried about using peanut butter (does it go with pumpkin?) but I didn’t have any other nut butter. The peanut butter isn’t even detectable in the finished muffins. Only when I licked the bowl could I taste it, and it was delicious! This is a great recipe! Oh, I also added raisens and next time I’m going to add some chopped walnuts.
Added a half cup of raisins. They went over very well. Nobody knew they were vegan. Very good recipe.
Yay! So glad that everyone liked them! I’m a HUGE fan of these muffins myself :D
just made some pumpkin pie from the recipe you had .. well, it is actually in the oven right now baking :) I have some leftover pumpkin, I am going to make this for breakfast. I make one batch a day and my 2 kids eat up everything I make, cookies or muffins. And they only like vegan. I bought some store bought cookies and they said “eweeeeeeee” . I love vegan as it is healthier but sometimes I just want a break in cooking HA…. anyway I am excited to make this for tomorrow’s breakfast :)