Vegan Pumpkin Muffins
Hello Everyone! We are continuing with our pumpkin recipes :). Fall is the best season where we can finally find fresh pumpkins and make so many delicious meals. This time we decided to introduce you to our Vegan Pumpkin Muffins.
For this delicious recipe, we were using homemade pumpkin puree with a thicker texture. This way we were able to reduce the amount of flour added in the muffins. Also, for the fluffy and soft texture of the muffins, we added coconut flour.
Muffins are great to bring with you on a go! This is why, every time we are traveling, we have a huge bunch of our delicious healthy muffins with us! This recipe is 100% vegan and dairy-free.
If you like this recipe please check our other muffin recipes like Blueberry Oat Muffins, Chickpea Muffins, and No Bake Chocolate Rice Hazelnut Crispy Muffins.
Prep time: 5 min Cook time: 25-30 min Total: 30-35 min Servings: 6
INGREDIENTS
- 1 cup pumpkin puree (homemade or canned)
- 2 flax eggs (3 tablespoons ground flax seeds & 9 tablespoons of water)
- 1 1/3 cup whole wheat flour (if the pumpkin puree is thick you can use only 1 cup here)
- 1/4 cup coconut oil
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup maple syrup
- 1/4 cup unsweetened non-dairy milk (I used almond milk)
- 2 tablespoons coconut flour
- 1 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup pumpkin seeds
INSTRUCTIONS
- Preheat the oven to 325°F (160°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
- To make a flax egg whisk together the ground flax seeds and water in a small bowl. Set aside for about 3-5 minutes.
- Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined.
- Add all dry ingredients: flax egg, coconut oil, maple syrup (or honey), nondairy milk, and pumpkin puree and whisk everything until you get a smooth thick mixture.
- Dump the mixture into silicone pan and fill each cup 3/4 of the way full. Sprinkle with pumpkin seeds.
- Bake for about 25 – 30 minutes. These muffins are soft so don’t be afraid if they look wet inside!
- Let it cool completely.
- Enjoy your vegan pumpkin muffins!
NOTES
- We got exactly 12 muffins from this mixture!
- These muffins contain gluten!
