Vegan Pumpkin Muffins Recipe

Name: Vegan Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Ground Flax Seeds; 9 Tablespoons Water; 1-1/3 cup Whole Wheat Flour; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 2 Tablespoons Coconut Flour; 1/4 cups Coconut Oil; 1-1/4 teaspoon Pumpkin Pie Spice; 1/2 teaspoons Salt; 1/2 cups Maple Syrup; 1/4 cups Unsweetened Non Dairy Milk; 1 cup Pumpkin Puree; 1/3 cups Pumpkin Seeds, For Sprinkling On Top

Servings: persons

3 Tablespoons Ground Flax Seeds
9 Tablespoons Water
1-1/3 cup Whole Wheat Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 Tablespoons Coconut Flour
1/4 cups Coconut Oil
1-1/4 teaspoon Pumpkin Pie Spice
1/2 teaspoons Salt
1/2 cups Maple Syrup
1/4 cups Unsweetened Non Dairy Milk
1 cup Pumpkin Puree
1/3 cups Pumpkin Seeds, For Sprinkling On Top

1
Preheat oven to 325u00b0F (160u00b0C). Prepare a silicone muffin baking pan (if you are using non-silicone pan, grease it with coconut oil or other vegetable oil). Set aside.
2
To make a flax egg, whisk ground flax seeds and water in a small bowl. Set aside for about 3-5 minutes.
3
Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined. Add the wet ingredients (flax egg, coconut oil, maple syrup (or honey), nondairy milk, and pumpkin puree and whisk everything until smooth and thick.
4
Dump the mixture into silicone pan and fill each cup 3/4 full. Sprinkle with pumpkin seeds.
5
Bake for 25-30 minutes. These muffins are soft so don't be afraid if they look wet inside! Let cool completely.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tablespoons Ground Flax Seeds, 9 Tablespoons Water, 1-1/3 cup Whole Wheat Flour, 1/2 teaspoons Baking Soda, and more.

Yes, Vegan Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions