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Vegan Pumpkin Spice Muffins

Easy Vegan Pumpkin Muffins

Course Breakfast, Snack
Cuisine American
Keyword muffins, Pumpkin, Pumpkin Spice
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 15 muffins


  • 2 flax eggs (2 tbsp flax seed meal + 5 tbsp water) thickened in freezer for 10 min
  • cups organic all-purpose flour
  • 1 cup organic brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • tsp pumpkin pie spice mix
  • 1 cup pumpkin purée
  • ½ cup softened vegan butter
  • 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!