PEOPLE! Pumpkin season is upon us! If you don’t believe me, a trip to Trader Joe’s will make that abundantly clear. Almost the entire store is orange! Because of this reality, I couldn’t not make some new pumpkin recipes. I’ll be honest though… I’m just now hopping on the pumpkin train. “Just now” as in last year. This year, I decided to do something a little different, but still breakfasty… vegan pumpkin muffins!
These vegan pumpkin muffins are soooo good! They’re really easy to make and the texture is perfect! Soft and moist! These muffins are perfect for taking with you on the go for breakfast or even a mid-day or late-night snack. So basically what I’m trying to say is, these muffins are good no matter what time of the day it is. Trust me on this. I’ve tested it out myself. They taste just as good at 7am as they do at 11pm. 🙂
Ingredients Needed to Make Vegan Pumpkin Muffins
- Flax seed meal
- Organic All-purpose flour
- Organic brown sugar
- Baking soda
- Pumpkin pie spice mix
- Pumpkin purée
- Softened vegan butter
- Unsweetened almond milk
- Organic powdered sugar (optional)
How to Make Pumpkin Muffins
Whipping up these vegan pumpkin muffins is super easy! Since the flax eggs take a few minutes to form, you’ll want to start by combining the water and flaxseed meal together. I usually set this in the fridge or freezer to set while I’m gathering the remaining ingredients.
From here, you just throw all of the remaining ingredients in a bowl a mix them together. Add the flaxseed eggs in last. Once everything is combined, it’s important to note that the batter will be thick. This is perfectly normal. So don’t worry, your muffins will still be perfectly soft and delicious.
Next, use a standard cookie scoop to distribute the mixture amongst the muffin pan. Pop them in the oven and BOOM! 22 minutes later you’ve got yourself a pan of irresistible, soft, and moist muffins. If you have young kiddos, I think they’d enjoy these too! I plan on testing them out over the weekend with my niece. To pretty them up a little, you can add a few sprinkles of powdered sugar.
Making the DIY Tulip Cupcake Liners:
Do you like my tulip liners? Thanks! I wanted to try something different with these instead of using traditional cupcake liners. They are soooo easy to make! All I did was tear off a large piece of parchment paper and cut them into square pieces about 5-5.5 inches on each side.
You’ll start with a large piece of parchment paper and fold it in half multiple times until you have the right size squares. Then cut accordingly. I used the bottom of a small glass that happened to fit snuggly inside of my cupcake pan.
I centered the parchment paper squares over the bottom of the upside down glass and pressed the paper down along the sides of it. The glass is used as a “mold” to create the shape I needed to fit inside the pan. You’ll repeat this process for each liner until you have enough (this recipe makes 15 muffins). They likely won’t stay down once placed in the pan, but once the muffin mix is added, they’ll stay in place!
Can I Freeze These Vegan Pumpkin Muffins?
You absolutely CAN freeze these vegan pumpkin muffins. I made these a few days before heading out of town so I could take a few with me to travel with. I stuck them in a Tupperware container to place in the freezer before heading out and removed them when I returned. After a few hours on the counter they were thawed and ready to eat! Just as delicious as they were fresh out the oven!
I know you’ll love these vegan pumpkin muffins just as much as I do! I took them to work (because Lord knows, I’d eat them all if they stayed at home with me) and they disappeared QUICKLY! Give this recipe a try and let me know what you think in the comments below!
Other Muffin Recipes You’ll Enjoy:
Other Pumpkin Recipes You’ll Love!
- Creamy Vegan Pumpkin Pasta
- Pumpkin Spice Chocolate Chip Pancakes
- Pumpkin Chocolate Chip Oatmeal Cookies
- Pumpkin Cream Cheese Muffins
- Easy Vegan Pumpkin Banana Bread
This post was updated 10/17/20
Easy Vegan Pumpkin Muffins
- 2 flax eggs (2 tbsp flax seed meal + 5 tbsp water) thickened in freezer for 10 min
- 1¾ cups organic all-purpose flour
- 1 cup organic brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp pumpkin pie spice mix
- 1 cup pumpkin purée
- ½ cup softened vegan butter
- ⅓ cup unsweetened almond milk
- 1 tbsp organic powdered sugar for garnish (optional)
- Preheat oven to 350°
- Combine the flaxseed meal and water together in a small bowl to form the flax eggs. Set aside in the freezer for a few minutes while prepping the remaining ingredients.
- In a large bowl, add all of the remaining ingredients, adding in the flax eggs last. Whisk to combine (can also use standing mixture). Note: batter will be thick.
- Distribute the mixture into a lined muffin pan (I used a standard cookie scoop to do this- 2 scoops each) and bake for 20-22 minutes.
- Remove the muffin pan from the oven once done and remove each muffin out of the muffin pan onto the counter in order to cool faster. You will likely have 3 more muffins to bake, so repeat the baking process as needed.
- Once all muffins are done baking and have cooled, sprinkle them with powdered sugar and enjoy!