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–+ servings
close up of vegan pumpkin muffins in white paper cups

Vegan Pumpkin Muffins

Print Recipe
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 Breakfast, Dessert, Snack
Cuisine American, Holiday, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 102
Author Alena Schowalter

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

  • 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.

Nutrition

Calories: 102kcal