Vegan Pumpkin Muffins

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

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4.67 from 12 votes

Wonderfully spiced Vegan Pumpkin Muffins with whole wheat and no oil are a perfect taste of fall.

Prep Time15

Cook Time20

Total Time35

Course: Baked Goods

Cuisine: American

Keyword: Oil Free, pumpkin muffins, whole wheat

Servings: 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 or dry sweetener of choice
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.

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