Inspired by: @flouredfingers
Embrace the cozy flavors of autumn with these incredibly easy and delicious vegan pumpkin spice muffins! Perfectly moist, wonderfully spiced, and entirely plant-based, these muffins are a delightful treat for any time of day, especially when the leaves start to turn and the air gets crisp. Whether you're a long-time vegan or just exploring dairy-free and egg-free baking, this recipe is designed for simplicity and maximum flavor.
Many, like @flouredfingers themselves, found that going vegan opened them up to new flavors like pumpkin, turning it into a cherished fall favorite! As one abillion user commented, "Beautiful muffins! I'll definitely try them asap. I can even relate with what you said about not being a pumpkin fan before going vegan. I felt the same, and now I use It almost every day in fall ❤️". It's wonderful how many new culinary delights you discover on a plant-based journey! Another user shared, "It's great how many new things you get to try and find you actually enjoy since becoming a vegan! 😊"
This recipe effortlessly answers questions like: "How do I make moist vegan pumpkin muffins?", "What's an easy dairy-free muffin recipe for fall?", or "Can I make pumpkin spice muffins without eggs?". Get ready to fill your home with the inviting aroma of cinnamon, ginger, and nutmeg, all wrapped up in a comforting muffin.
Ingredients (for 12 muffins)
- 250 grams of flour (all-purpose)
- 150 grams of brown sugar or raw cane sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- pinch nutmeg
- 340 grams pumpkin puree (canned or homemade)
- 1 tsp. pure vanilla extract
- 60 ml. melted coconut oil (original calls for coconut butter, any flavorless oil works)
- 1 tsp. vinegar (such as apple cider vinegar or white vinegar)
- 1 tbsp. ground flax seeds + 3 tbsp. water (to make a flax egg)
- Nuts of choice: pumpkin seeds, brazil nuts, walnuts
Equipment
- Large mixing bowl
- Small bowl
- Whisk or spoon
- Muffin tin
- 12 muffin cases
- Oven
Instructions
- Prepare Pumpkin Puree (if making from scratch): Peel, deseed, and cut your pumpkin into cubes. Bake at 180°C (350°F) for about 30 minutes, or until fork-tender. Weigh out 340 grams for this recipe (the rest can be used for soup!). Mash with a fork until smooth and set aside to cool completely.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, and nutmeg until well combined.
- Prepare Flax Egg: In a small bowl, combine the ground flax seeds and water. Stir well and let it sit for about 5 minutes until it gels up and thickens, forming a "flax egg." This will act as a binder for your muffins.
- Mix Wet Ingredients: To the cooled pumpkin puree, add the pure vanilla extract, vinegar, and the prepared flax egg. Pour in the melted coconut oil (or your chosen flavorless oil) and mix everything thoroughly.
- Combine Wet and Dry: Pour the wet pumpkin mixture into the large bowl with the dry ingredients. Stir gently until just combined.
- Add Nuts: A little before the mixture is fully combined, fold in your nuts of choice. Do not overmix! Stop as soon as you no longer see dry pockets of flour. Overmixing can lead to tough muffins.
- Prepare for Baking: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with muffin cases.
- Fill Muffin Cases: Divide the batter evenly among the 12 muffin cases, filling each about 3/4 of the way full. They will rise beautifully!
- Optional Topping: If desired, sprinkle some additional nuts on top of the batter in each muffin case for extra crunch and decoration.
- Bake: Bake for 25 minutes at 180°C (350°F) without a fan/ventilator for best results.
- Cool and Enjoy: Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy your homemade vegan pumpkin spice muffins!
Freshly baked vegan pumpkin spice muffins, ready to be enjoyed!
Tips & Variations
- Don't Overmix: This is crucial for tender muffins. Mix until just combined; a few lumps are perfectly fine.
- Cool Pumpkin Puree: If making homemade pumpkin puree, ensure it's completely cooled before mixing with other wet ingredients to prevent premature cooking of the batter.
- Oil Alternatives: While coconut oil is recommended, any neutral-flavored oil like sunflower or vegetable oil can be used as a substitute.
- Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Spice It Up: Adjust the amounts of cinnamon, ginger, and nutmeg to your preference, or add a pinch of allspice or cloves for an even richer pumpkin pie spice flavor profile.
- Sweet Additions: Fold in vegan chocolate chips, dried cranberries, or a swirl of vegan cream cheese frosting after baking for an extra decadent treat.
- Mini Muffins: For smaller bites, use a mini muffin tin and adjust baking time to 15-20 minutes.
Related Articles
Looking for more plant-based inspiration this season?
- Craving more pumpkin goodness? Try this Easy & Creamy Vegan Pumpkin, Mushroom & Asparagus Risotto (Gluten-Free & Dairy-Free) for a savory meal.
- If you love baked goods, you might also enjoy these Blueberry Walnut Muffins Vegan Recipe.
- For another comforting pumpkin treat, check out this Easy Vegan Moist Pumpkin Bread.
- Discover a versatile appetizer with our Pumpkin Hummus Recipe.
Ready to bake? Share your delightful vegan pumpkin spice muffins with the abillion community and let us know how they turned out! We love seeing your creations.
