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Delicous Oil Free Vegan Pumpkin Muffins

5 from 1 vote

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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!

Four Vegan Pumpkin Muffins stacked on a fall napkin with three mini pumpkins in background

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.

Vegan Pumpkin Muffins on a cooling rack with mini pumpkins, bowl of walnuts, and fall napkin in background

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.

If you enjoy these muffins, you might also like to try my cranberry orange muffins, my carrot muffins and my corn muffins. or more fall and holiday recipe, see:

If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. Thank you for taking the time to leave your comment!

And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.

Four stacked Vegan Pumpkin Muffins on a fall napkin with mini pumpkins in background
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5 from 1 vote

Vegan Pumpkin Muffins

Wonderfully spiced Vegan Pumpkin Muffins with whole wheat and no oil are a perfect taste of fall.
Course Baked Goods
Cuisine American
Keyword Oil Free, pumpkin muffins, whole wheat
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 161.8kcal
Author Teresa Sklenicka from A Plantiful Path

Ingredients

Dry Ingredients

  • 2 cups whole wheat pastry flour
  • 1 Tablespoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg

Wet Ingredients

  • 1 cup pumpkin puree
  • ½ cup applesauce
  • ½ cup brown sugar
  • 1 tsp vanilla

Add ins

  • ½ cup chopped walnuts

Instructions

  • 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.

Notes

One half cup of maple syrup can be substituted for the half cup of brown sugar. To compensate for the extra liquid, increase the flour by 1/4 cup.
Other add-in options for these muffins are pecans, raisins, dried cranberries, or chocolate chips.
These muffins will keep on the counter an enclosed container for a couple of days. For longer storage, refrigerate for up to a week, or freeze for a month or more.

Nutrition

Calories: 161.8kcal | Carbohydrates: 28.8g | Protein: 4.2g | Fat: 3.8g | Sodium: 221.6mg | Fiber: 5.3g | Sugar: 10.2g | Vitamin A: 3183.2IU | Vitamin C: 1.07mg | Calcium: 91.47mg | Iron: 1.53mg
By on October 27th, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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