Mornings can be hard, and finding healthy options for kids is another task. I prefer having options ready for those tough times. Muffins are usually a safe option for kids, but they are loaded with sugar and fat. This oil-free vegan pumpkin muffin recipe is a great alternative to the traditional sugary sweet treat. These are made with pumpkin puree and are free of refined sugar, so let the kids eat two without the guilt.

wfpb pumpkin muffins

These pumpkin muffins are great for clean eating, whole-food plant-based, vegan, and oil-free diets. They are definitely not as rich as a traditional muffin, but they remind me more of a breakfast bread or something that is less sweetened. The bonus is that these are safe for pets. It’s not usual that I bake and give half to my dog, but he gets treats here and there and these are actually great for him because pumpkin is good for dogs digestive systems.

vegan pumpkin muffins

What you’ll love about these oil-free vegan pumpkin muffins?

  1. They’re kid and adult approved. A healthy snack that is kid-approved, is a great food for me!
  2. Healthy. These are lightly sweetened with maple syrup, and contain no added oil or nut butter so they are also allergy friendly.
  3. Quick to whip together. One thing I hate about dessert breads is how long they take to make. This one is like a fruit bread but quicker!
oil free vegan pumpkin muffins

How to make these pumpkin muffins?

  1. Preheat oven to 350°F. Line a muffin pan with disposable liners or silicone muffin liners. I suggest using foil if using disposable because these muffins do stick being there is no oil. 
  2. In a mixing bowl, stir together the wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (you can omit this if you don’t have it!).
  3. Next stir in the maple syrup, plant-based milk, pumpkin puree, and vanilla extract. Fold this gently so you don’t overmix. The batter should be fairly thick.
  4. Scoop the batter into the liners about ¾-full. I usually go and fill the all ¾ full and then will top them off with any leftovers.
  5. Sprinkle optional toppings over the muffins. Place in the fridge and bake for 22-25 minutes.
  6. Remove from heat and check the doneness by sticking with a toothpick or fork. If it comes out clean, they are done.
  7. Let cool and enjoy! Store remaining on the counter for 2 days, 3-5 days in the fridge, or freeze for up to 3 months. Thaw before eating.
  8.  
oil free vegan pumpkin muffins

Oil-Free Vegan Pumpkin Muffins

An easy vegan and oil-free pumpkin muffin recipe that is light and fluffy. They are lightly sweetened and are great for snacks for kids.
0 from 0 votes
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 169 kcal

Ingredients
  

  • 2 cups wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup maple syrup or more to taste (up to ¾ cup)
  • ½ cup almond milk or other plant-based milk
  • 2 tsp cinnamon
  • ½ tsp pumpkin spice seasoning
  • pinch salt
  • 2 tsp vanilla extract
  • 1.25 cup pumpkin puree

With Oil Version (all ingredients same except change the below to use the following)

  • ¼ cup plant-based milk
  • ¼ cup melted coconut oil

Toppings/Add-Ins

  • 2 tbsp chopped pecans
  • 2 tbsp oats
  • 2 tbsp pepitas

Instructions
 

  • Preheat oven to 350°F. Line a muffin pan with disposable liners or silicone muffin liners.
  • In a mixing bowl, stir together the wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (you can omit this if you don't have it!).
  • Next stir in the maple syrup, plant-based milk, pumpkin puree, and vanilla extract. Fold this gently so you don't overmix. The batter should be fairly thick.
  • Scoop the batter into the liners about ¾-full. I usually go and fill the all ¾ full and then will top them off with any leftovers.
  • Sprinkle optional toppings over the muffins. Place in the fridge and bake for 22-25 minutes.
  • Remove from heat and check the doneness by sticking with a toothpick or fork. If it comes out clean, they are done.
  • Let cool and enjoy! Store remaining on the counter for 2 days, 3-5 days in the fridge, or freeze for up to 3 months. Thaw before eating.

Notes

These will stick in the muffin liners being they are oil-free. You can always spray the liners with some cooking spray, or use metal disposable liners since they stick less to those. Using oil will prevent some of the sticking. 

Nutrition

Calories: 169kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 4gSodium: 169mgPotassium: 109mgFiber: 2gSugar: 9gVitamin A: 3972IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Keyword oil-free pumpkin muffin, pumpkin muffin, vegan pumpkin muffin
Tried this recipe?Let us know how it was!

Did you make these vegan oil-free pumpkin muffins? I’d love to know what you thought of them in the comments below. If you can also leave a rating above it helps me improve content! Thanks for reading.

-Cassie

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