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plate of vegan pumpkin muffins

Fluffy Vegan Pumpkin Muffins

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 min
  • Cook Time: 23 min
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven

Description

Super moist and fluffy Vegan Pumpkin Muffins made with 100% whole grain flour and packed with an entire can of pumpkin! Perfectly spiced and terrific with coffee. See notes for gluten free options.


Scale

Ingredients

  • 1 3/4 cups whole wheat pastry flour
  • 1 cup organic cane sugar (use 3/4 cup for less sweet muffins)
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 15 oz pumpkin puree (canned or fresh)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup avocado oil or coconut oil, melted

Instructions

  1. Preheat oven to 400F. Grease a muffin tin.
  2. In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
  3. In a medium bowl, whisk together pumpkin, milk, and oil. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined, being careful not to over-mix. The batter will be thick.
  4. Spoon batter into muffin tin, filling almost to the top. Bake for about 23 minutes, or until a toothpick or knife comes out clean.
  5. Remove from oven and cool on a cooling rack. Store in an air-tight container on the counter for a up to 4 days or in the refrigerator/freezer for longer.

Notes

Readers have had success with an all purpose gluten-free flours like this or this. These will not work with almond flour or coconut flour!