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vegan pumpkin spice muffins_hot for food

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


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


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


  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.

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