Vegan Pumpkin Muffins

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.

Course Dessert

Cuisine American

Keyword applesauce, baking, dessert, fall, holidays, muffins, oil-free, pumpkin, treat, whole wheat

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 208

Author Alena Schowalter

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.

Nutrition