Go Back

Vegan Pumpkin Muffins

These cute little vegan muffins bring on all the Fall flavors with pumpkin spice and everything nice. They are super simple to make, done in minutes.
Course Breads, Snacks
Cuisine American

Ingredients
  

  • Muffin Batter:
  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 15oz can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup apple sauce
  • ½ cup coconut oil melted or any oil of your choice
  • 2 teaspoon vanilla extract
  • OPTIONAL: a splash of date syrup

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside. (if using the oven)
  • Add and mix together all the ingredients in a large bowl
  • Fill muffin molds ⅔ of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean. (if using oven)
  • Put dough into an electric mini muffin maker. Once fully cooked, let cool for 5-7 minutes
  • Serve and enjoy!!
  • Store leftover muffins in a container in your refrigerator for up to 6 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Keyword vegan
Tried this recipe?Let us know how it was!