Pumpkin Spice Muffins (vegan)
November 13, 2019
These pumpkin spice muffins are the perfect vegan Autumnal bake. Packed with spice, not too sweet, and ready in just 35 minutes!
Okay can we just talk about how amazing pumpkin spice EVERYTHING is? Like how have I not discovered this before?
For real friends, I have an apology to make. It has been a shocking 5 weeks since my last blog post. So I’d just like to publicly announce that a) I am still alive, and b) I have missed this space a lot. But I have recently moved into university and am still adjusting to this new life.
Blogging from home is chill, but here at uni I share a kitchen with 6 others, the ovens and stoves are terrible, and the November lighting is SO BAD (why is it dark at 3pm now?). Of course, I had to share a recipe for something warm, sugary and spicy with you to make up for being MIA around here. And nothing says I’m sorry more than comfort food!
Introducing my pumpkin spice muffins. They’re vegan, kinda healthy, borderline breakfast food (translation: TOTALLY breakfast food), packed with pumpkin pie spice, and *insert endless positive adjectives here* level good.
What ingredients will I need to make pumpkin spice muffins?
Okay, the ingredients list for these vegan pumpkin muffins is kinda long. But don’t be afraid! You most likely have all of these ingredients in your pantry:
- Flax eggs – a vegan substitute for eggs in baking, made from ground flaxseed
- Plain flour + baking powder
- Oats – I love adding porridge oats to these muffins as they add great flavour as well as keep you fuller for longer! And most importantly, they make these muffins totally acceptable to have for breakfast 🙂 I also topped my muffins with a few rolled oats to make them look pretty.
- Sugar – I haven’t tested a naturally sweetened version of these muffins yet, but I suspect that 1/2 cup of maple syrup would work well in place of the white sugar.
- Spices – I don’t own pumpkin spice so I decided to DIY my own mix using cinnamon, ginger, nutmeg, chai masala, and a little black pepper. If you have pumpkin pie spice, you can add 1 tbsp of it to this recipe in place of my DIY spice mix!
- Sunflower Oil
- Pumpkin puree – obviously! You can find pumpkin puree in most supermarkets this time of year, or via Amazon.
The other great thing about these healthy pumpkin muffins? The batter comes together in 1 bowl in just 10 minutes!
What to make with leftover pumpkin puree:
This recipe calls for 1/2 cup/ 150 grams pumpkin puree, so you might be wondering what to do with the rest of that golden deliciousness. Here are a few ideas to get you started:
- Make an easy at home Pumpkin Spice Latte (recipe from Minimalist Baker)
- Turn the pumpkin puree into a tasty Vegan Alfredo Sauce (recipe from Choosing Chia)
- Make more muffins! This recipe can be easily doubled or tripled to suit your needs.
Storing pumpkin spice muffins:
Store these muffins in an airtight container at room temperature for 2-3 days. I have not yet tried to freeze them.
More vegan muffin recipes:
- Apple crumble muffins
- Bakery-style blueberry muffins
- Cranberry walnut muffins (recipe from Early Brawd)
Have a great week friends!
Pumpkin Spice Muffins (vegan)
- 2 tbsp Ground Flaxseed
- 1 cup/ 110 grams Plain Flour
- 1/2 cup/ 50 grams Porridge Oats plus extra for topping, optional
- 1 tsp Baking Powder
- 1/2 cup/ 100 grams Caster Sugar
- 1/2 cup/ 90 ml Sunflower Oil
- 1/2 cup/ 150 grams Pumpkin Puree
DIY Pumpkin Spice Mix:
- 1/2 tbsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Chai Masala optional
- pinch Black Pepper optional
- In a small bowl, mix together the ground flaxseed with 5 tbsp water. Set aside.
- In a large mixing bowl, mix together the flour, porridge oats, baking powder, sugar, and pumpkin pie spices.
- Add the oil, flaxseed eggs, and pumpkin puree to the bowl. Fold with a spatula until just combined.
- Divide the mixture evenly between the 6 cases (I had about 2 tbsp batter per muffin). Top with a sprinkle of rolled oats (optional).
- Bake the muffins for 20-25 minutes until golden brown. Leave to cool for a few minutes before enjoying warm with coffee.
- If you have pumpkin pie spice, you can use 1 tbsp of pumpkin pie spice in place of the DIY mix.
- These muffins can be stored at room temperature in an airtight container for up to 3 days.
NutritionServing size: 1 muffin Calories: 347 kcal | Fat: 19.7g | Saturated Fat: 2.1g | Cholesterol: 0mg | Sodium: 3mg | Carbohydrates: 40.4g | Fiber: 2.7g | Sugar: 17.6g | Protein: 3.8g