Easy Vegan Pumpkin Muffins Recipe
These easy vegan pumpkin muffins are ready in just 30 minutes! They are perfectly moist and so delicious with just the right amount of pumpkin spice and topped sweet crunchy maple pepitas. Enjoy them in the morning with cream cheese or pack them in school/work lunches for a yummy fall snack.
Servings: 12 servings
Calories: 226kcal
Ingredients
- 210 g all-purpose flour 1-1/2 cups, or whole wheat pastry flour
- 133 g unrefined sugar 2/3 cup, such as whole cane sugar, maple sugar or coconut sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground all-spice
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground ginger
- 235 g roasted sweet pumpkin or winter squash (does not need to be pureed ), or canned sweet pumpkin puree
- 100 g extra-light olive oil 1/2 cup, or another neutral tasting oil
- 80 g unsweetened non-dairy milk 1/3 cup, such as soy milk
- 90 g maple syrup 1/4 cup
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla paste
Topping
- 3 tablespoons raw pumpkin seeds
- 1 tablespoon maple syrup
- 1/8 teaspoon kosher salt
Instructions
- Preheat oven to 400˚F and line a standard muffin pan with cupcake liners.
- Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, all-spice and ginger in a mixing bowl.
- In a separate bowl or large measuring cup whisk together cooked pumpkin, oil, milk, 1/4 cup maple syrup, apple cider vinegar and vanilla extract.
- Add wet mixture to dry mixture and stir with a rubber spatula until just combined, about 1 minute.
- Scoop batter into the prepared muffin pan, filling each cup to 3/4 full.
- In a small bowl or cup, coat pumpkin seeds with maple syrup and a pinch of salt.
- Spoon the pumpkin seeds onto the top of muffin batter in each cup.
- Bake the muffins at 400˚F for 20 minutes on the center oven rack until they are golden brown and a cake tester inserted into the center of muffins comes out clean.
Notes
- Store muffins in an airtight container or bag for 3-4 days at room temperature.
- Freeze muffins in a freezer bag for up to 6 months. Thaw before serving.
Nutrition
Serving: 1muffin | Calories: 226kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 168mg | Potassium: 142mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3063IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg