These pumpkin muffins are sure something special! A cozy blend of warming spices all wrapped up in a wholesome muffin, what more could you want?
As the weather is turning from crisp and cool to downright cold, I find my body craving more warm comforting foods.
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While many comfort foods are loaded with ingredients that tend to weigh you down, these vegan muffins are made with simple ingredients that will nourish your body and fulfill that craving.
These muffins are sweetened ever so slightly to and will keep you satisfied without sending your body into a surge of sugar havoc.
The sweetness comes from apple puree and a little coconut sugar to add a depth of caramelized flavor.
I absolutely love serving these warm, slathered with almond butter and an extra sprinkle of cinnamon. I would also recommend a dollop of maple cashew cream or serve alongside some yogurt (dairy-free optional) topped with cinnamon and hemp seeds for a more filling option.
More vegan baking recipes
If you liked these vegan pumpkin muffins, be sure to try this goodness next or check out these vegan pumpkin recipes!
Have you made our vegan pumpkin muffins and liked them? Share with us in the comments below and feel free to rate this recipe.
Ingredients
Dry Ingredients
- 2 cups whole wheat pastry flour 240 g
- 5 tbsp coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp clove
- ½ tsp allspice optional
Wet Ingredients
- 1 ⅛ cup pumpkin puree 270 g
- ½ cup applesauce 125 g
- ½ cup cashew milk 120 ml
- 1 tsp vanilla
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 400 °F (200 °C). In a medium bowl, combine all dry ingredients.
- In a separate bowl, add the wet ingredients and mix together well.
- Add the wet ingredients to the dry and mix until just combined. (Careful not to over mix!)
- Evenly fill your non-stick muffin tin with the mixture.
- Place the muffin tin in the oven for 20-23 minutes. The muffins are done when a toothpick comes out clean.
Notes
- To make gluten-free pumpkin muffins, simply substitute with gluten-free flour.
- Instead of cashew milk, you can choose any plant-based milk you want to.
Hey there! This recipe looks awesome and am looking forward to making these. Two questions – how many muffins? 12? And also, you mention maple syrup in the narrative but it is not listed in the ingredients – how much?
Thank you!
Hi Anne,
thanks for the comment! You’re right, maple syrup is somehow not listed… I need to get in touch with the author of this recipe and ask her. Maybe, for now, just make the recipe as written above and then add as much maple syrup as you need to achieve the level of sweetness you’re looking for :)
Best,
Alena
these were delicious, thank you!
I’ve made these twice. Easy and quick. First time I did not have pastry flour & used all purpose – muffins still came out well. 2nd time, I used whole wheat pastry flour and consistency was basically the same. The 2nd time I added finely chopped walnuts, raisins and a tablespoon of evoo (we are not oil free). Both times very good! But I feel like something is missing, maybe chopped dates instead of raisins?
No clue how to measure a cup
Hi Veronika, I just added metric measurements! This was one of our first recipes, hence the imperfections :)