Vegan Pumpkin Muffins

Course: Breakfast

Cuisine: American

Keyword: vegan pumpkin muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 197kcal

Author: Megan Gilmore

Vegan Pumpkin Muffins are like pumpkin bread, only they bake faster and are perfectly portioned! All you need is 7 ingredients to make this gluten-free Fall treat.

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Ingredients

2 cups oat flour
1 cup pumpkin puree
3/4 cup maple syrup (at room temperature)
1/3 cup melted coconut oil
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon fine sea salt

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 liners. In a large bowl, combine the flour, pumpkin, maple syrup, coconut oil, pumpkin pie spice, baking powder, and salt and use a whisk to mix it well, breaking up any clumps. This works best if your ingredients are at room temperature. If your maple syrup is cold from the fridge, it will cause the coconut oil to harden and thicken up the batter. (It should still bake fine, though!)
Divide the batter among the 12 muffin cups, filling them slightly over halfway full. Bake at 350ºF for 25 minutes, or until the tops of the muffins rise and start to crack.
Let the muffins cool for at least 30 minutes before serving. Store them in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. Baked goods made with oat flour tend to dry out over time, so these have the best flavor and texture the first day you make them!

Video

Notes

Nutrition information is for 1 of 12 muffins. This information is automatically calculated, and is just an estimate, not a guarantee.

If you want to cut back on the maple syrup slightly, I've also had success using only 2/3 cup in this recipe. My kids prefer the sweeter version, though, which is what I've posted above.

Nutrition