Vegan Pumpkin Spice Muffins

Welcome the fall weather with my light and fluffy Vegan Pumpkin Spice Muffins! These little desserts taste just like warm pumpkin spice but are 100% vegan and delicious! Serve with a latte, glass of plant milk, or your morning cup of coffee for the perfect Autumn breakfast!

Autumn is the time for all things pumpkin spice. Everyone looks forward to their local coffee shops offering pumpkin spice lattes and baked goods to ring in this time of year.

Why not make your own baked pumpkin goods from the comfort of your own home? My Vegan Pumpkin Spice Muffins have all that pumpkin spice flavor with minimal effort - and they're from scratch! If you've never baked muffins before, this recipe is the perfect one to start.

These muffins are beautiful when presented to your friends and family thanks to the gorgeous hue from the 100% pure pumpkin. On top, you will find whole pumpkin seeds, which add crunch and texture to the muffin tops. Everyone will love these vegan treats!

What is Pumpkin Spice?

You see pumpkin spice everywhere once September comes. Pumpkin spice is a blend of different warming spices that are traditionally added to pumpkin pie. You can find pumpkin spice already mixed at the grocery store or you can make your own blend of perfect pumpkin flavors.

No, pumpkin spice is not just for coffee and pie!

Some spices that you will find in pumpkin spice are:

• Cinnamon
• Nutmeg
• Cloves
• Ginger
• Allspice

Some brands may add sugar, salt, or other additives to their pumpkin spice to prevent caking or to enhance the flavors.

How to Make Muffins Vegan

Vegan muffin baking is just as simple as baking traditional muffins. All it takes are some plant-based ingredients to replace animal products. Luckily, this recipe does not call for eggs; the pumpkin puree does a fabulous job of holding these Vegan Pumpkin Spice Muffins together.

Another popular animal product that you find in cake batter is buttermilk. Vegan buttermilk can easily be made by mixing apple cider vinegar and plant milk together. The vinegar "curdles" the milk by separating the plant milk solids. The result is a thickened, slightly sour liquid that very closely resembles buttermilk.

This is a great way to add tang, moisture, and lightness to your vegan muffins. Plus, you are making your vegan buttermilk from home, so you can control exactly what goes into your muffins.

Ingredients in Vegan Pumpkin Spice Muffins

• For the Muffins:
• 2 cups organic all-purpose flour
• 1 cup 100% pumpkin puree
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup organic brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• a cup of almond milk
• 1 tablespoon apple cider vinegar
• ¼ cup pure maple syrup
• ¼ cup vegan butter, melted

• Optional Toppings:
• Whole pumpkin seeds

Other Items You'll Need for Muffins

You not only need the ingredients for these muffins; you will also need:

• Muffin pan
• Cupcake liners (you can get fun fall-themed ones if you make these for a party!)

How to Make Vegan Pumpkin Spice Muffins

First, add the almond milk and apple cider vinegar together in a small bowl, stirring together until combined and let it sit for 5 minutes until it becomes "slightly thickened" and activated.

Preheat your oven to 400F. Lightly grease the standard muffin pan, line the wells with liners.

In a large bowl, combine the pumpkin puree, melted butter, maple syrup, vanilla, and almond milk/AVC mixture, whisking them together until well combined.

Next, stir in the flour, baking powder, baking soda, organic brown sugar, cinnamon, nutmeg, allspice, and sea salt and mix until just combined.

NOTE: The batter should look moist, but thick where it's scoopable but not easily poured. If way too thick, add 1-2 tablespoons more milk. If too runny, add more flour, 1 tablespoon at a time.

Divide the batter evenly among the wells of the prepared muffin pan.

Sprinkle pumpkin seeds atop each muffin batter and lightly press down to ensure that they stick on during baking.

Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.

To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.

Bon Appetit!

Other Recipes You'll Love

If you love my Vegan Pumpkin Spice Muffins, then you will love these other sweet favorites!

• Chocolate Chip Chia Seed Muffins
• Maple Brown Butter Breakfast Muffins
• Healthy Blueberry Oatmeal White Chocolate Muffins
• Easy Vegan Double Chocolate Muffins
• Vegan Banana Oatmeal SunButter Mini Muffins

MADE OUR RECIPE(S)?

If you make these Vegan Pumpkin Spice Muffins, be sure to tag me on Instagram @orchidsandsweettea!

Vegan Pumpkin Spice Muffins

October 1, 2021 •

By Shanika

5 from 2 votes

My Vegan Pumpkin Spice Muffins are the perfect fall-inspired sweet treat that is moist, tender, and rich. Baked with pumpkin seeds on top, you will love these little vegan muffins!

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Serves: 12 Muffins

Units:

US Customary|Metric

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Ingredients

MUFFINS:

• 2 cups organic all-purpose flour
• 1 cup pumpkin puree (NOT pie filling!)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup organic brown sugar
• 1 teaspoon pumpkin spice blend
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup Almond milk  (You can use your fave plant-based milk!)
• 1 tablespoon apple cider vinegar
• ¼ cup pure maple syrup 
• ¼ cup vegan butter, melted

TOPPING (OPTIONAL):

• Pumpkin seeds

Instructions

TO MAKE MUFFINS:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
• Preheat your oven to 400F. Lightly grease the standard muffin pan, line the wells with liners.
• In a large bowl, combine the pumpkin puree, melted butter, maple syrup, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, stir in the flour, baking powder, baking soda, organic brown sugar, pumpkin spice blend, and sea salt and mix until just combined.
• NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
• Divide the batter evenly among the wells of the prepared muffin pan.
• Sprinkle pumpkin seeds atop each muffin batter and lightly press down to ensure that they stick on during baking.
• Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
• To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
• Bon Appetit!

Tips & Tricks

• STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer-safe bag.
• OIL: Instead of melted butter, you can also use coconut oil or vegetable oil, if preferred.
• SWEETENER: If you choose to opt-out of brown sugar, you can always substitute with pure cane sugar, coconut sugar, additional pure maple syrup (which requires less milk), Agave, or Date syrup as well. 

Nutrition

Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 237mg | Potassium: 89mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3179IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

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