Wonderfully spiced Vegan Pumpkin Muffins with whole wheat and no oil are a perfect taste of fall. These muffins are quick to make with easy to find ingredients. They are a wonderful treat for the Halloween and Thanksgiving seasons. So delicious!
Signs of fall are everywhere. The yards and streets are covered with blankets of colorful leaves, pumpkins and squash are piled in the stores, and houses are adorned with fun and scary decor. And every food establishment is advertising pumpkin spice!
These Vegan Pumpkin Muffins are perfect for the Halloween and Thanksgiving seasons. Enjoy one for breakfast or for an afternoon snack. They’re so delicious! Soft, moist, and pleasantly spiced. These muffins keep on the counter for a couple of days, in the refrigerator for about a week, or in the freezer for a month or more.
How to Make Vegan Pumpkin Muffins
It’s easy to bake muffins without eggs or dairy. These muffins get their moisture from the pumpkin puree and some applesauce. They are made with a standard muffin recipe method.
Mix together the dry ingredients in a small bowl. Whisk together the wet ingredients in a medium sized bowl. Then fold the dry ingredients into the wet ingredients until they are well combined, and then add in any extras you want. I chose walnuts for my muffins – you could use raisins, pecans, or chocolate chips. Spoon the batter into a silicone muffin pan and bake.
I tested this muffin recipe with brown sugar and with maple syrup. If you choose to use the maple syrup to make your muffins refined sugar free, you should increase the whole wheat pastry flour by 1/4 cup to compensate for the extra liquid.
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Vegan Pumpkin Muffins
- 2 cups whole wheat pastry flour
- 1 Tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 cup pumpkin puree
- ½ cup applesauce
- ½ cup brown sugar
- 1 tsp vanilla
- ½ cup chopped walnuts
- Preheat oven to 375° F.
- In a small bowl, mix together the dry ingredients.
- In a medium sized bowl, whisk together the wet ingredients.
- Fold the dry ingredients into the wet ingredients just until combined. Be careful not to over mix.
- Fold in the chopped walnuts.
- Spoon batter into a 12 cup silicone muffin pan.
- Bake for 18 to 22 minutes, until a toothpick inserted in muffin comes out clean.