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.
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
Tried this recipe?Let us know how it was!