Fall is wasting no time arriving this year… day one and it’s already 60 degrees, windy, and I’m in full-on cozy mode. I can think of no better way to ring in the season than with the ultimate food of the season…pumpkin. It may be cold outside, but I’m coming in hot with these Vegan Pumpkin Muffins that are guaranteed to blow your mind, without blowing your health.
Have you made my Vegan Double Chocolate Sweet Potato Muffins yet? If not, you MUST stop reading this and go whip them up ASAP. They’re literally the softest, most decadent muffins of my life…and they’re made with all pure ingredients. I have never met a person who doesn’t swoon over these chocolate muffins, especially kids!
So why am I talking about chocolate muffins when I’m trying to sell you on my latest Vegan Pumpkin Muffins? Because I my Vegan Double Chocolate Sweet Potato Muffins are so damn good there was no need to reinvent the wheel- so instead, I simply adapted the recipe by making a few ingredient/flavor swaps to create the pumpkin version, perfect for the season!
- Roasted sweet potato was swapped for pumpkin, adding the same moisture but a lot less calories!
- Cocoa powder was swapped for MRM’s Superfood Lucuma Powder (I use this all the time in baking for added micronutrients- including my Sweet Potato Crumb Muffins and Trail Mix Rice Krispies. It’s definitely worth picking up a bag or two, especially since you can save 40% by using the code ELLEN at checkout).
- Espresso powder is now substituted with pumpkin pie spice to enhance the pumpkin flavor
- And last, while you can definitely still use the mini dairy-free chocolate chips in this recipe, I prefer to stick with the season flavor profile and used Hershey’s Cinnamon Chips (not vegan) or toasted pecans to keep it entirely plant-based!
All basic-white-girl jokes aside, one of my favorite things about fall is baking with pumpkin. That’s because it is a super low-calorie “moist maker”, meaning, it adds a ton of volume and moisture to baked goods, without the extra fat that oils, creams, and eggs do. (I use sweet potato, apple sauce, and greek yogurt in the same way). Although in most holiday treats, the pumpkin isn’t pure, if you can buy organic and/or 100% pure pumpkin puree (such as Libby’s) you can also receive the added benefit of vitamin A, vitamin C, and potassium that pumpkins provide.
Toasted pecans keep these Vegan Pumpkin Muffins entirely plant-based, and make them more suitable for breakfast, brunch, or an afternoon snack!
Whatever chips or mix-ins you choose to throw into these pumpkin muffins, I promise, you will not be disappointed! They’re soft, seasonal, and begging to be taken to every holiday event this fall. I can’t wait for you to try them!
- Yield: 16-18
- Prep Time: 15 minutes
- Cook Time: 16 minutes
Vegan Pumpkin Muffins
These melt-in-your mouth Vegan Pumpkin Muffins pack all the flavor of the season, with healthy-er ingredients that make it hard to believe such an indulgence can be dairy-free, egg free, and refined-sugar free!
Ingredients
- 1 1/4 cup full-fat coconut milk
- 2T apple cider vinegar
- 1 1/2 cup all-purpose flour
- 1/2 cup MRM Lucuma Powder
- 1 cup beet or coconut sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1-15 ounce can pure pumpkin
- 1/4 cup coconut, walnut, or canola oil - canola is the least healthy
- 1 1/2 tsp pure vanilla extract
- 3/4-1 cup cinnamon chips, finely chopped pecans, or mini chocolate chips
Instructions
- When ready to make the muffins, preheat oven to 350F. Stir the vinegar into the coconut milk and set aside.
- In the bowl of an electric mixer, combine all dry ingredients until mixed evenly. Then, add the pumpkin puree, milk mixture, oil, and vanilla extract. Mix until smooth and fluffy.
- Fold in the 1/2 cup cinnamon chips*, chopped pecans, or mini dairy-free chocolate chips, reserving the rest. Evenly divide batter into 16-18 lined muffin tins, sprinkle the remaining chips or nuts on top of each muffin, and bake 15-18 minutes. Allow to cool before eating. Store in an airtight container up to 3 days.
*I used Hershey's Cinnamon Chips, however, these are not dairy-free. Pecans or Enjoy Life mini chocolate chips keep this recipe entirely plant based!
Allergens
