Healthy Vegan Pumpkin Muffins Recipe

by Guest
Nov 30, 2015
Vegan Pumpkin Muffins in baking dish from the top on a white linen
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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 for crisp and cool to downright cold, I find my body craving more warm comforting foods. While many comfort foods are loaded with ingredients that tend to weight you down, these vegan muffins are made with nutritious 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.

close up of a vegan pumpkin muffin in white paper cup on wooden surface

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.

Vegan Pumpkin Muffins in tray standing on a white towel and wooden table

Have you ever made your own vegan muffins? How do you like this recipe and did some of your non-vegan peers eat them? Share with us in the comments below and feel free to rate this recipe.

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These healthy vegan pumpkin muffins are so easy to make and really tasty! Low in sugar and oil-free, they can are made with whole food ingredients. Easy gluten-free option! Perfect for a holiday dessert, breakfast or snack.

Ingredients

Dry Ingredients

  • 2 cups whole wheat pastry flour (can substitute spelt flour or gluten-free blend)
  • 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
  • ½ cup applesauce
  • ½ cup cashew milk
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar

Instructions

  1. Preheat the oven to 400 °F (200 °C). In a medium bowl, combine all dry ingredients.
  2. In a separate bowl, add the wet ingredients and mix together well.
  3. Add the wet ingredients to the dry and mix until just combined. (Careful not to over mix!)
  4. Evenly fill your non-stick muffin tin with the mixture.
  5. 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.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 208 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 4mg Sodium: 257mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 7g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Jessica is the founder of Nourished by Nutrition. She has a BS in Nutrition and Dietetics and is currently in her dietetic internship and working on getting her Masters Degree in Nutrition Therapy. She is an advocate for staying fit and finding a source of movement you truly love. Jessica spends most of her free time in the kitchen, playing with her two pups, or curled up on the couch with a good book and a cup of warm tea.
She believes healthy is a lifestyle that encompasses whole living and balance in all aspect of life, with nutritious food being the foundation. Jessica focuses on predominantly nutrient-dense, plant-based recipes that are designed to leave you feeling amazing. You can check out Nourished by Nutrition here, and follow her on FacebookInstagramGoogle+ and Twitter.

dark grey spotted bowl with a variety of vegetables next to small bottle of green smoothie isolated on light background

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3 thoughts on “Healthy Vegan Pumpkin Muffins Recipe”

  1. 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!

    Reply
    • 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

      Reply

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