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!
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:
Some brands may add sugar, salt, or other additives to their pumpkin spice to prevent caking or to enhance the flavors.
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.
You not only need the ingredients for these muffins; you will also need:
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.
If you love my Vegan Pumpkin Spice Muffins, then you will love these other sweet favorites!