• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Shivani Loves Food
  • About
  • Recipes
  • Subscribe
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • instagram icon pinterest icon mail icon
  • search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
  • instagram icon pinterest icon mail icon
  • ×

    Home » Recipes » Baking

    Pumpkin Spice Muffins

    Last Updated on September 14, 2022, First Published on November 13, 2019 Leave a Comment

    Prep 10 minutes
    Total 35 minutes
    Jump to Recipe

    These pumpkin spice muffins are the perfect vegan Autumnal bake. Packed with spice, not too sweet, and ready in just 35 minutes!


    My pumpkin spice muffins are the PERFECT cosy thing to bake this fall. 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.

    three muffins stacked atop each other

    How to make pumpkin spice muffins

    First, prepare a flaxseed egg by mixing ground flaxseed with water and setting aside to thicken. Mix together the dry ingredients in a bowl, then fold in the flaxseed eggs, pumpkin puree and wet ingredients.

    Divide the between 6 muffin cases, bake until golden, then enjoy!

    pumpkin spice muffins topped with oats

    Notes on this recipe

    • Don't overmix the muffin batter as it can become tough.
    • If you have premade pumpkin spice mix, you can use 1 tablespoon of this in place of the DIY spice mix.
    • Don't open the oven during the first 15 minutes when the muffins are baking, or they will sink in the middle.

    FAQ

    Can I make these naturally sweetened?

    Yes - swap the white sugar for coconut sugar.

    What can I make with leftover pumpkin puree?

    You could use the leftover pumpkin puree to make an easy at home Pumpkin Spice Latte (recipe from Minimalist Baker) or double this recipe to make more muffins!

    How long do homemade muffins last?

    Store these muffins in an airtight container at room temperature for 2-3 days.

    More vegan muffin recipes:

    • Apple crumble muffins
    • Bakery-style blueberry muffins
    • Banana oat breakfast muffins

    I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

    a pumpkin muffin topped with oats

    Pumpkin Spice Muffins

    5 from 1 vote
    LEAVE A REVIEW PRINT RECIPE
    PREP10 mins
    COOK25 mins
    TOTAL35 mins
    SERVES6 muffins
    These pumpkin spice muffins are the perfect vegan Autumnal bake. Packed with spice, not too sweet, and ready in just 35 minutes!
    Author: Shivani Raja

    Ingredients

    • 2 tablespoon Ground Flaxseed
    • 1 cup/ 110 grams Plain Flour
    • ½ cup/ 50 grams Porridge Oats plus extra for topping, optional
    • 1 teaspoon Baking Powder
    • ½ cup/ 100 grams Caster Sugar
    • ½ cup/ 90 ml Sunflower Oil
    • ½ cup/ 150 grams Pumpkin Puree

    DIY Pumpkin Spice Mix:

    • ½ tablespoon Ground Cinnamon
    • 1 teaspoon Ground Ginger
    • ½ teaspoon Ground Nutmeg
    • ½ teaspoon Chai Masala optional
    • pinch Black Pepper optional

    Instructions

    • Preheat the oven to 180°C/ 350°F. Line a muffin tray with 6 paper cases.
    • In a small bowl, mix together the ground flaxseed with 5 tablespoon 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 tablespoon 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.

    Notes

    • If you have pumpkin pie spice, you can use 1 tablespoon 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.
     

    Nutrition

    Serving 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 

    Nutrition

    Calories: 347kcal
    Tried this recipe?Mention @shivani.lovesfood or tag #shivanilovesfood!

    More Easy Baking Recipes

    • some chocolate brownie cookies on a sheet of baking parchment
      Fudgy Vegan Brownie Cookies
    • banana oat muffins on a wooden board
      Eggless Banana Muffins
    • Epic Vegan Oreo Brownies
    • halloween mummy cookies with googly eyes
      Vegan Halloween Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rating




    Primary Sidebar

    I'm Shivani, and I ❤ food!

    Welcome to my little corner of the internet. I want to show you that healthy eating is both easy AND fun!

    More about me →

    As seen in...

    Trending recipes

    • a plate of chili mogo topped with lemon and coriander
      Chilli Mogo
    • baked oats topped with yoghurt, blueberries and lemon zest
      Lemon Blueberry Baked Oats
    • two tofu burgers on a board
      Crispy Tofu Burgers
    • milk being poured into coffee
      The Best Iced Latte

    Healthy Recipes

    • two mexican burrito bowls and some onion
      Vegan Burrito Bowls
    • avocado toast topped with sliced chilli and chickpeas
      Spicy Chickpea Avocado Toast
    • a glass of blueberry smoothie topped with almond butter
      Blueberry Almond Butter Smoothie
    • a large bowl of salad close up
      Roasted Cauliflower Salad

    Footer

    ↑ back to top

    About

    • About
    • Resources
    • Pantry

    Contact

    • Subscribe
    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Shivani Loves Food

    600 shares