Description
Indulge in the warmth of fall with these Vegan Pumpkin Muffins, which are not only gluten-free but also perfect for any occasion. Infused with cozy pumpkin spice and made from wholesome ingredients like oat and almond flour, these muffins offer a moist texture and delightful flavor that will please vegans and non-vegans alike. Whether you’re in need of a quick breakfast, an on-the-go snack, or a sweet treat at gatherings, these muffins check all the boxes. Plus, they’re easily customizable—add nuts or chocolate chips to make them uniquely yours!
Ingredients
- 1 cup canned pumpkin purée
- ½ cup maple syrup or agave
- ¼ cup coconut oil
- ¼ cup unsweetened non-dairy milk
- 1 tsp vanilla extract
- 1 cup oat flour (or whole wheat flour)
- ½ cup almond flour
- 1 tsp baking soda
- 1½ tsp pumpkin pie spice
- ¼ tsp salt
- Optional: chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- In a bowl, whisk together pumpkin purée, sweetener, coconut oil, non-dairy milk, and vanilla.
- In another bowl, combine oat flour, almond flour, baking soda, pumpkin pie spice, and salt.
- Mix dry ingredients into wet until just combined; fold in optional add-ins if desired.
- Fill muffin cups about ¾ full and bake for 20–25 minutes until a toothpick comes out clean.
- Allow cooling before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg