Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. #Vegan #Pumpkin #Muffins #Fall | Recipe at BeamingBaker.com

Vegan Pumpkin Muffins


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 28 mins
  • Total Time: 53 minutes
  • Yield: 8-12 muffins 1x
  • Diet: Vegan

Description

Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced.


Ingredients

Scale

Wet Ingredients

  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons pure maple syrup
  • 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ¾ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ cup finely ground, blanched almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon**
  • ½ teaspoon ground cloves**
  • ½ teaspoon ground nutmeg**
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F. Place cupcake liners in a standard, 12-cup muffin pan. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond flour, baking powder, baking soda, spices and salt. Whisk together until just incorporated, making sure no flour patches remain. The batter will be thick. If needed, use a rubber spatula to fold in the last bit of flour.
  4. Using a large scoop, scoop and drop batter evenly into the muffin pan. I use this ice cream scoop to create beautiful domed tops. If not using a scoop, use a rubber spatula to smooth batter into an even layer with a domed top. To make large, domed tops, spread batter between 8-9 muffin cups.
  5. Bake for 22-34 minutes (on the longer spectrum for larger, fewer muffins). Mine took 28 minutes.
  6. Allow muffins to cool in muffin pan placed on a cooling rack for 25 minutes. Transfer muffins directly onto the cooling rack to cool completely, about 1-2 hours, or until completely cool. Enjoy! Storing instructions below.

❤️ Here’s how to make Easy Vegan Pumpkin Bread instead.

Vegan Pumpkin Recipes – Reader Favorites

Notes

Where to Buy Ingredients: Almond Flour | Organic Pumpkin Puree | Coconut Oil + Coconut Sugar | Golden Ground Flaxseed | Gluten Free Rolled Oats for Homemade Oat Flour

A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.

**If you don’t have cinnamon, cloves and nutmeg, you can use 2 teaspoons of pumpkin pie spice to substitute for these spices.

How to Make Pumpkin Bread instead of Muffins –> Use this Easy Vegan Pumpkin Bread recipe.

Storing Instructions: Cool completely, then store in an airtight container for up to 1 week.

Freezing Instructions: These muffins freeze well. Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 20-second increments until warm.

Recommended Tools: Muffin Batter Scoop | Non-stick parchment muffin liners or Unbleached Muffin Liners | Silicone Muffin Pan or Muffin Pans (2pk)

  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

Keywords: vegan pumpkin muffins