Vegan Pumpkin Muffins

Vegan Pumpkin Muffins Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


2 cups All Purpose Flour (250g)

1 cup Light Brown Sugar (200g)

1/2 cup White Granulated Sugar (100g)

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

3 and 1/2 tsp Pumpkin Pie Spice

1 and 1/2 cups Pumpkin Purée (337g) Canned or fresh

1 tsp Vanilla Extract

1/4 cup Coconut Oil (60ml) Melted

1 Tbsp Apple Cider Vinegar

1 Flax Egg 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water

1 cup Pecan Nuts (109g) Chopped, plus more to place directly on top of the muffins


1Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray and set aside.

2Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.

3Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy.

4Add the pumpkin purée, vanilla, melted coconut oil and apple cider vinegar to the mixing bowl.

5Add your flax egg.

6Mix together with a spoon until well combined. The batter will be thick.

7Lastly, add the pecan nuts and stir in.

8Divide the batter evenly amongst the muffin partitions in your prepared muffin tray. Add a few more chopped pecans directly to the top of the muffins.

9Bake in the oven for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

10Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely.

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