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Vegan pumpkin muffins

Vegan Pumpkin Muffins


  • Author: Alison Andrews
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 12
  • Diet: Vegan

Description

The best vegan pumpkin muffins packed with pumpkin spice flavor and pecans! Perfect for breakfast or dessert and divine with or without vegan butter.


Ingredients

  • 2 cups (250g) All Purpose Flour*
  • 1 cup (200g) Light Brown Sugar
  • 1/2 cup (100g) White Granulated Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 and 1/2 tsp Pumpkin Pie Spice (homemade or store bought)
  • 1 and 1/2 cups (337g) Pumpkin Purée (canned or fresh)
  • 1 tsp Vanilla Extract
  • 1/4 cup (60ml) Coconut Oil (Melted)*
  • 1 Tbsp Apple Cider Vinegar
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water)
  • 1 cup (109g) Pecan Nuts (chopped, plus more to place directly on top of the muffins)

Instructions

  1. Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray and set aside.
  2. Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.
  3. Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy.
  4. Then add the pumpkin purée, vanilla, melted coconut oil and apple cider vinegar to the mixing bowl.
  5. Add your flax egg.
  6. Mix together with a spoon until well combined. The batter will be thick.
  7. Lastly, add the pecan nuts and stir in.
  8. Divide the batter evenly amongst the muffin partitions in your prepared muffin tray. Add a few more chopped pecans directly to the top of the muffins.
  9. Bake in the oven for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  10. Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely. 

Notes

*Weigh the flour on a food scale for accuracy or use the spoon and level method – spoon the flour into a measuring cup and then level off the top with a knife, don’t scoop it and don’t pack it into the cup.

*You can also use canola oil or vegetable oil in this recipe. 

*For a gluten-free version use a gluten free all purpose flour blend to replace the regular flour in this recipe.

*Keep muffins covered at room temperature and they will stay fresh for a few days or in the fridge where they will keep for up to a week. They are also freezer friendly if you want to freeze them.

*This recipe was first published in 2017 and has now been updated with new photos. The recipe itself is unchanged. 

  • Category: Dessert, Breakfast
  • Method: Bake
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Muffin (of 12)
  • Calories: 292
  • Sugar: 26.1g
  • Sodium: 250mg
  • Fat: 11.5g
  • Saturated Fat: 4.3g
  • Carbohydrates: 45g
  • Fiber: 2.4g
  • Protein: 3.3g

Keywords: vegan pumpkin muffins