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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
  • Cuisine: American

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. Delicious topped with Healthy Cream Cheese Frosting!


Ingredients

Scale
  • 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 fine sea saltsalt
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup non-dairy 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. 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

TO MAKE GLUTEN FREE: Readers have had great success with an all purpose gluten free flours like this or this. Or try my Almond Flour Pumpkin Bread recipe that’s gluten free, and bake for 30 minutes in a muffin tin. These will not work with almond flour or coconut flour.