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Vegan Pumpkin Muffins
www.theconsciousplantkitchen.comThese Vegan Pumpkin Muffins are the most delicious muffins for Fall with a moist crumb packed with real pumpkin puree and Fall spices.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-pumpkin-muffins/ or scan the QR code here ➡️
Servings: 12 muffins
Calories: 182.9kcal
Ingredients
- 2 cups All-Purpose Flour or whole-wheat flour
- 1 tablespoon Flaxseed Egg 1 tbsp of flaxmeal + 3 tbsp of warm water
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Light Brown Sugar or coconut sugar
- 2 tablespoons Maple Syrup
- 1 can (15oz) Pumpkin Puree about 1 3/4 cup pumpkin puree
- ¼ cup Light Olive Oil or vegetable oil of choice
- 2 teaspoons Cinnamon
- ½ teaspoon Fresh Ginger
- ¼ teaspoon Nutmeg
- 1 teaspoon Vanilla Extract
Topping
- ¼ cup Pumpkin Seeds
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper liners. Set aside.
- In a large mixing bowl, combine pumpkin puree, flax egg, olive oil, maple syrup, vanilla, brown sugar, and spices (cinnamon, nutmeg, and ginger). Set aside.
- On top of the bowl, sift the remaining ingredients: flour, baking powder, baking soda, and salt.
- Stir until just combined, don't over-stir the batter to avoid packed gummy muffins. The batter should be thick and dense not runny or overly dry. Optional: fold in 1/2 cup of chopped nuts or chocolate chips halfway if desired.
- Fill the muffin paper cases evenly with about 3-4 tablespoons of batter per muffin.
- Sprinkle pumpkin seeds on top of the muffins if desired.
- Bake in the center rack for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool down completely on a cooling rack for one hour before eating.
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in a sealed box for up to 3 months and thaw the day before eating at room temperature.
Notes
Sugar-free option: replace the coconut sugar with brown erythritol for a sugar-free, low-carb sweetener.
Oil-free option: replace oil with the same amount of unsweetened applesauce.
Flour: the recipe works with all-purpose flour or whole wheat flour. The texture will be denser, but it adds healthy fiber to the recipe. This recipe doesn't work with almond flour, coconut flour, or oat flour.
The nutrition panel is without any add-on, using coconut sugar and regular flour.
Nutrition
Serving: 1muffin | Calories: 182.9kcal | Carbohydrates: 30.5g | Protein: 3g | Fat: 5.7g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.6g | Trans Fat: 0.001g | Sodium: 170mg | Potassium: 123.2mg | Fiber: 1.9g | Sugar: 12g | Vitamin A: 4767.4IU | Vitamin C: 1.3mg | Calcium: 67.1mg | Iron: 1.7mg | Magnesium: 23.9mg | Phosphorus: 68.7mg | Zinc: 0.4mg