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+ servings

Vegan Pumpkin Spice Muffins

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Shanika | Orchids + Sweet Tea

Ingredients

MUFFINS:

  • 2 cups organic all-purpose flour
  • 1 cup pumpkin puree (NOT pie filling!)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup organic brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1 cup Almond milk  (You can use your fave plant-based milk!)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup pure maple syrup 
  • 1/4 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, cinnamon, nutmeg, allspice, 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 Tbsp 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!

Notes

  • 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.