Dive into these fluffy, moist, cinnamon-infused, cozy, plump, happy, wonderful (OK, I'll stop) vegan Pumpkin Muffins. Cinnamon Coconut Frosting on top (if you'd like.) Spelt flour, soy-free, oil optional. Weekend-approved pumpkin muffin recipe for you...
Frosting Optional. I added the frosting for fun, but these muffins don't really need it to be honest. These have a nice sweetness all on their own. Frosting turns them into cupcakes I think. Frosted, they take on a more dessert-y flavor.
The frosting is added for kicks, but these muffins do just fine without it..
Every year I like to do a pumpkin muffin recipe. Last year I did two. One that doesn't get too fancy, and basically celebrates the cozy flavor of pumpkin. Some spice accents and fluffy goodness in each bite. These spelt-flour muffins were a treat. Nibble the tops (and bottoms) off these babies this weekend and freeze the leftovers for easy re-heating all week long. Pair with a non-dairy latte or chai for a perfect fall moment.
Vegan Pumpkin Muffins
vegan, makes 12
dry:
2 cups spelt flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoon cinnamon
½ cup organic vegan sugar (365 Whole Foods brand used)
wet:
1 ¼ cups pumpkin puree (canned, unsweetened)
¼ cup almond milk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
¼ cup agave or maple syrup
1 "flax egg" (whisk together: ¼ cup water + 1 teaspoon flax seeds)
⅓ cup apple sauce
3 tablespoon virgin coconut oil, melted (optional)
Cinnamon Coconut Frosting:
⅓ cup vegan butter, softened
⅔ cup virgin coconut oil
3 cups powdered sugar
1 teaspoon cinnamon
pinch salt
Directions:
1. Preheat oven to 350 degrees. Line some muffin tins.
2. Combine the dry ingredients in a large mixing bowl.
3. Fold in the wet. Tip: let the flax egg mixture stand for 2 minutes before folding in to plump the seeds.
4. Pour the batter in the muffin tins - fill them high.
5. Bake for 17-22 minutes or until the outside is toasty to touch and inside bakes through.
6. Allow to cool.
7. Just before you want to serve - whip up the frosting (cool muffins frost best so the frosting doesn't melt.) Using hand mixer, beat frosting ingredients until smooth.
Serve and enjoy! Store muffins on counter for a day - covered. Or store in fridge for a few days (you will need to warm before serving to soften the frosting.) These muffins can also be frozen and reheated if needed.
More of my Pumpkin Recipes for Fall:
* Jack-o-Pumpkin Breakfast Sandwich
* Toasty Pumpkin Chickpea Fritters
* Golden Trio Soup with Crispy Tofu Croutons
* Pumpkin Oat Chocolate Chip Cookies
* Roasted Cauliflower Pumpkin Swirl Dip
* Pumpkin Spice Latte
* Pumpkin Apple Harvest Rice
* 4-ingredient Pumpkin Pie
* Pumpkin Cinnamon Bun Layer Cake
* Pumpkin Pecan Cinnamon Rolls with Frosting
* Pumpkin Pudding, 5 ingredients
* Pumpkin Cream-o-Wheat
* Ginger Sage Pumpkin Squash Soup
* Pumpkin Chai Oat Blueberry Muffins
* Frosty Pumpkin Shake
* Pumpkin Pie Tarts with Vanilla Glaze
Angela says
Hi Kathy~ can I use Bob's GF flour and expect similar results? I also have xanthum gum, just no spelt flour on hand. Thank you in advance!
Stephanie Houston says
I ran out of cinnamon after the amount called for in the dry ingredients, so I used 1/4 tsp nutmeg in the topping. 🙂
Kyra says
could i substitute agave nectar in place of sugar? I am out of applesauce and I was thinking if i used agave instead of sugar, i wouldnt need applesauce because of the added moisture from the syrup. Do you think that would work? Thanks 🙂
Ann DeBord Smith says
Made these for church coffee hour today. DeVOURED by children who then started asking me what "vegan" meant. Non-veg Adults hunted me down for the recipe. BIG success. Thx.
nilanjana says
These look great, but there’s no canned pumpkin puree in this part of the world, can I just cook a pumpkin and mash it instead?
Jess Hoffmann McNeill says
made these as written with no icing. FANTASTIC. First vegan spelt muffin I found (and I've made a TON) that had a good consistency. More dense than regular muffins (non-spelt and non-vegan) but that is to be expected. My 15 month old loved them too. Thank you so much.
Jess says
Made these a couple days ago and they are awesome! Had some canned pumpkin I needed to use up and this recipe was just what I needed!
Used 1 cup ww flour and 1 cup all purpose. Also used 1 tbsp ground flax w/3 tbsp water and let sit in fridge for a few minutes until it got goopy/egg like. Baked longer than recommended (30 minutes). The muffins came out great! Very spongy/fluffy! Not super sweet or spicy but delicious anyway. Kind of a nice neutral muffin that you could dress up any way you like! Thanks, Kathy!
Andrew Norton says
Great recipe thanks. I needed to cook them for 45 min though as the insides were soggy. I often find cooking times are way too short, i must have a very cool oven !
Erica says
Would a baking powder egg work instead of a flax egg?
Hazel Levine says
you rock! my roommates are already salivating for what they get to wake up to. Final question: i just realized I am out of apple cider vinegar. any replacement or should I make the trip?
Kathy Patalsky says
Hm, lemon or orange juice. Otherwise u can omit.
Kathy Patalsky says
Let it warm a bit so it is easy to scoop. If you don't mind your frosting a bit lumpy you could blend by hand. Otherwise give your stand mixer a try.
Another idea is to blend melted oil with the ingredients, chill, then whip by hand when the mixture firms up a bit from the fridge.
Good luck!
Hazel Levine says
how do you get it out of the jar solid? just scoop? Also, I only have a stand mixer and I know that sometimes a small amount of frosting isn't enough to get it good and whipped with a stand mixer. do you think it will work?
Kathy Patalsky says
Solid form helps to keep it fluffy when blending
Hazel Levine says
should the virgin coconut oil in the frosting be in liquid or solid form?
Full Flavored Life says
Lovely recipe, pumpkin is amazing! Can't wait to make these.
Chris says
Be careful if you're vegan! Starbucks Pump Spice Latte syrup contains condensed milk 🙁
Michelle says
I'm a pumpkin-aholic, put these in the oven, walked to Starbucks for a quick Pumpkin Spice Latte run, and was in heaven. I also made the 5 ingredient pumpkin pie (LOVE LOVE LOVE the pumpkin pie results!)
John says
I have made these twice now, by following the recipe exactly, and they are absolutely delicious! Maybe you are using low quality ingredients, or not following the recipe?
Vanessa says
Just made these muffins as I had some extra pumpkin leftover from (Canadian) Thanksgiving this weekend. Not totally impressed with this recipe. They were, as other commenters have stated, dense. I found they didn't really rise into nice, big muffins. The flavour was also a bit bland (even through I added nutmeg and walnuts) and I could taste the apple cider vinegar (I really don't like the flavour or apple cider vinegar in baking).
vanessa says
you can use any white, cane or turbinado sugar in place of "vegan sugar." If you buy organic sugar, changes are its vegan.
Tanaya says
What if I don't have the vegan sugar? Is there something similar I can substitute it with while still staying away from white sugar? Would extra agave work?
The Sweetest Vegan says
Thank you for the texture shot. This is what I have been going for but have not been able to achieve.
Mayu says
I made this yesterday and while the flavour was amazing, mine was super dense and seemed under baked forever (even though I baked them significantly longer than it said) like Daniele's.
I think it may be due to the amount of flour. How much is 2 cups of flour in gram? I usually weigh every thing as when you measure flour with a cup, the amount can vary significantly depending on how you do it. When you have time, could you weigh how much of your 2 cups of flour weigh? I will try it again!
Kathy Patalsky says
Well the pumpkin makes them dense which is part of the uniqueness of pumpkin muffins. A splash more liquid can loosen the texture and if you just want them fluffier, try adding ener-g egg replacer or a dash more baking powder.
Daniele says
Just made these. The flavor is great but mine came out SUPER dense. Any tips on how to improve the texture?
Kathy Patalsky says
🙂 thanks Ashley! Glad u liked them
ashley says
These are amazing, I made them with Happy Herbivore's cream cheese frosting (vegan cream cheese and equal parts powdered sugar) because it is less fattening and it was delish!
Kerry says
I made these muffins yesterday, and they are delicious! This was my first time making vegan muffins, and I was pleasantly surprised with the texture - perfectly moist and fluffy! I didn't have any spelt flour, so I used white whole wheat instead. I also added 1/2 cup chopped walnuts and 1/2 cup dried cranberries. I left the frosting off and they had the perfect amount of sweetness. I know I'll make these again soon. Thanks for sharing the recipe!
Laura Dembowski says
I have been wanting to make vegan muffins but they never look that good. These on the other hand, look wonderful and not the slightest bit vegan. Can't wait to give them a try 🙂
Warm Vanilla Sugar says
Pumpkin muffins are simply the best for this time of year! These look lovely 🙂
Monica says
I don't like pumpkin. Any idea for good sub- apples, cherries?
Theresa "Sam" Houghton says
Wow, I'm definitely trying these! I'm not quite ready for pumpkin flavors yet, but when I come to terms with fall, I'll be baking up a batch!
IslandChica says
Thanks!
Kathy Patalsky says
I don't. Either way works.
IslandChica says
Kathy, do you grind your flax seeds to make the flax egg?
spicytofu says
This time I purchased spelt flour! I am ready to cook these this weekend and try this recipe!
Faith says
really, 3 cups of powdered sugar? ouch. thanks for the rest of it though!
Kathy Patalsky says
Yes can do!
Sent from my iPad
John Hartil says
Look good and tasty
Aimee B. says
These look delectable! Can I use all purpose flour instead of spelt, and would it be 1:1? Thanks!