Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. An easy, fail-proof, autumnal pastry that will warm up your home and fill up your belly. Made in just 30 minutes!
Happy October, friends!
Not only is today one of my favorite days of the year because, yay, OCTOBER, but ALSO it is the day I celebrate my veganversary. 12 years and counting! Which, this year, means that 1/3 of my life I have been living and eating (and thriving and flourishing) as a vegan.
To celebrate the beginning of October and my veganversary, I made a little sweet treat.
Vegan Pumpkin Muffins, to be exact.
These pumpkin muffins are a variation of last year’s Vegan Cheesecake Muffins. Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices.
I think you’re going to love them!
How to make Vegan Pumpkin Muffins:
Step One – Dry Ingredients
Whisk together all your dry ingredients in a bowl. That’s your flour, baking soda, salt and spices.
Step Two: Wet Ingredients
In a separate bowl (or liquid measuring cup) mix together your wet ingredients. That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract.
Step Three: Mix Together
Combine the wet ingredients with the dry, mixing until you have a uniform batter. Don’t over-mix as this will make your muffins dense and gummy.
Step Four – Scoop and Bake
Scoop the batter into a prepared muffin tin and bake for 20 minutes at 350 F.
Step Five – Let cool and enjoy!
These vegan pumpkin muffins are very straight forward. They are nearly fail-proof. A few things to keep in mind when making this recipe:
- Make sure not to over-mix your batter. When batter is over-mixed, it allows gluten stands to form which leads to gummy dense pastries. We’re looking for light and fluffy!
- Spray your muffin tin well! Or, if you’d prefer, use cupcake holders. This will prevent the batter from sticking to the pan.
- Fill up your muffin molds about 2/3rds of the way full. If you do much more, the muffins will spill over as they rise.
- Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack.
- Let muffins cool completely before storing them. They should be stored in an airtight container at room temperature for up to 5 days. They muffins can also be frozen and pulled out to thaw the night before.
There you have it!
The perfect morning pastry to have with your morning chai latte.
And to celebrate this wonderful October day:
A few more Pumpkin Recipes
- Pumpkin Pie Overnight Oats
- Pumpkin Coffee Cake
- Oatmeal Pumpkin Chocolate Chip Cookies
- Gluten-free Pumpkin Date Bars
So let’s get our pumpkin baking on!
- 2 tbsp vegan butter, I use Earth Balance
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
In a small bowl whisk together flour, baking soda, spices, and salt.
In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean.
Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar.
Serve immediately or store in an airtight container at room temperature for up to 5 day.