vegan pumpkin spice muffins

vegan pumpkin spice muffins_hot for food

Pumpkin and autumn go together hand in hand, but it’s still delicious any time of the year! These perfect vegan pumpkin spice muffins are great to bring to brunch or to eat as a sweet snack. Real pumpkin puree makes them extra moist, and gluten free oat flour kicks up the fibre.

This recipe was part of my recent video for 3 easy pumpkin recipes! This sweet and fragrant flavor isn’t only reserved for lattes and baked goods. I went a lil’ wild and also created vegan pumpkin ravioli and a pumpkin pie smoothie. Check out the video below to see how I did it, or just scroll down for the recipe! 

vegan pumpkin spice muffins_hot for food

vegan pumpkin spice muffins_hot for food
5 from 1 vote
Print Recipe

vegan pumpkin spice muffins

These perfect pumpkin spice muffins are great to bring to brunch or to eat as a sweet snack. Real pumpkin puree makes them extra moist, and gluten free oat flour kicks up the fibre!

Course Breakfast
Keyword muffins, pumpkin, pumpkin spice, snacks
Prep Time 26 minutes
Cook Time 20 minutes
Total Time 46 minutes
Servings 12 muffins
Author Lauren Toyota

Ingredients

muffin batter

  • 2 1/2 C oat flour
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp all-spice
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 C nondairy milk
  • 1 C pumpkin puree
  • 3/4 C coconut sugar
  • 1/4 C unsweetened apple sauce
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

topping

  • 1/3 C pecans, roughly chopped
  • 1 tbsp coconut sugar

Instructions

  1. Preheat your oven to 375°F and line your muffin tray with paper liners or use a silicon muffin tray.

  2. In a large mixing bowl combine the flour, spice, baking powder, baking soda, and sea salt.
  3. In another mixing bowl mix together nondairy milk, pumpkin puree, coconut sugar, apple sauce, apple cider vinegar, and vanilla extract until well combined.

  4. Pour the liquid mixture into the dry mixture and fold until it just comes together, but do not over mix.
  5. Scoop the batter into the muffin cups and top with chopped pecans and a sprinkle of coconut sugar.
  6. Bake for 18 to 20 minutes or until a toothpick comes out clean. Serve once removed from the oven and the muffins have cooled. You can also store the muffins at room temperature in a container or in the fridge and consume within 5 to 6 days. If you leave them for longer than that, they will become a little soggy from the oat flour.

Recipe Video

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30 thoughts on “vegan pumpkin spice muffins”

    1. Hi Nancy
      Replacing a flour with gluten with something that has no gluten isn’t my area of expertise. We do have some gluten-free recipes on the blog, but it does change the whole chemistry of the recipe. I wonder if you played around a little and got something that worked? Let us know!

  1. Hi Lauren and John! You two are the most amazing vegan cooks on the Internet ❤️ I was wondering if I could swap oat flour for all purpose flour in this recipe?

    1. I was wondering if I have pumpkin pie spice how much of it to use instead of using ginger, all spice, & nutmeg?

  2. I tried these today and they are a total disaster 😯 just stodgy . So disappointed. If I knew where I went wrong?! Or are they mend to be like that?

    1. could you have used instant quick oats instead of rolled oats? I just made these with rolled oats and they turned out great!

    2. I used rolled oats that I ground into a flour. It’s a nice flour that binds, keep things moist and doesn’t require added oil!

    3. I tried these with quick-oats by accident today.. Didn’t read the comments first oops! Lauren is right it didn’t work out at all. Dense, mushy, and they wouldn’t bake properly no matter how long I had them in the oven 🙁

    4. whoops! ya I never use quick cooking oats. Even for oatmeal. Too soggy. Regular oats cook pretty quick anyway

    5. what does stodgy mean? ALSO did you follow this recipe exact or make changes to anything. Because we’ve received a lot of great feedback and have seen pictures online of others making them and they look perfect!

  3. Is there a good substitute for apple sauce? We only have extremely sugary ones and I’m not sure I want to use it 🙂

    1. you can’t get unsweetened? Mashed banana if you don’t mind that bit of flavour coming through. OR a non dairy yogurt

  4. I loved this recipe! I topped the muffins with brown sugar instead of coconut sugar and they were an absolute hit! My non vegan family was raving about them, thanks for the recipe!

  5. Can these be frozen? I live by myself and I’m afraid if I just leave them in the fridge I’ll eat them all in 2 days!

  6. I made these with 1 1/2 cups oat flour and 1 cup whole wheat and they turned out delicious. I also did 1/4 cup of coconut sugar and 2/4 maple syrup. Finally, I chopped 1/4 cup pecans and added them to the battet. They came out subtly sweet, fluffy and super seasonal! Thanks!

  7. These are delicious and hearty, like Lauren said. The only problem I had with them is they really stuck to the muffin cups and tore apart, which wasn’t great. But I put a few in my non stick muffin tin without greasing it and they came out perfectly, no sticking.

  8. I made these last night! I accidentally had my oven at 325 rather than 375, so they took a little longer to bake, but man were they delicious!

    I love the fluffy yet dense texture and the good kick of spices. It’s hard to believe eating one of these muffins is basically as healthy as eating a small bowl of oatmeal. Thank you!

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