Vegan Pumpkin Muffins (gluten-free, whole grain options)
Vegan Pumpkin Muffins (gluten-free, whole grain options) are the perfect autumn treat, combining the warm flavors of pumpkin and spices into a moist, satisfying muffin. These delightful muffins are not just delicious; they cater to various dietary preferences, making them an ideal choice for breakfast, snacks, or dessert. With easy-to-follow instructions and customizable options for add-ins like nuts or chocolate chips, you can create a batch that perfectly suits your taste. Plus, they’re freezer-friendly, allowing you to enjoy these wholesome treats any time you crave something sweet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup canned pumpkin purée
- ½ cup maple syrup or agave
- ¼ cup coconut oil
- ¼ cup unsweetened non-dairy milk
- 1 tsp vanilla extract
- 1 cup oat flour (or whole wheat flour)
- ½ cup almond flour
- 1 tsp baking soda
- 1½ tsp pumpkin pie spice
- ¼ tsp salt
- Optional: ½ cup chopped nuts, chocolate chips, or dried fruit
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin.
- In a bowl, whisk together pumpkin purée, maple syrup, coconut oil, and non-dairy milk.
- In another bowl, combine oat flour, almond flour, baking soda, pumpkin pie spice, and salt; mix well.
- Add dry ingredients to the wet mixture and stir until combined. If desired, fold in optional add-ins like nuts or chocolate chips.
- Divide batter into muffin cups and bake for 20–25 minutes until a toothpick comes out clean.
- Allow cooling slightly before serving.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 160
- Sugar: 8g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg