These orange-hued muffins came about after I experimented with quite a few different recipes and finally found the right one. I ended up modifying a recipe I used last year, and created these easy, lower-fat pumpkin muffins. These muffins rise beautifully, and are surprisingly light and moist.
Vegan Pumpkin Muffins:
- 1 can of 100% pumpkin (not pumpkin pie filling)
- 1 1/2 cups of white wheat or whole wheat pastry flour (I used King Arthur’s White Whole Wheat)
- 1/3 cup canola oil
- 2 “eggs” – Ener-G equivalent of two eggs is 1 tablespoon powder mixed with 1/4 cup warm water (ground flax will also work as an egg replacer, just mix 1 tablespoon of flax with 3 tablespoons of water for each egg called for)
- 1 cup cane sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- *optional* cinnamon-sugar for sprinkling on top of muffins (1 tablespoon sugar mixed with 1 teaspoon cinnamon)
Preheat oven to 350 degrees and prepare muffin tin with liners or non-stick spray. In a large bowl, whisk together pumpkin, sugar, and oil. In a small bowl, prepare egg replacer of choice and mix well. Add “egg” to pumpkin mixture and whisk until smooth. In a separate bowl, combine flour and remaining ingredients and mix until well distributed. Slowly pour the wet ingredients into the dry, and stir until just combined.
Spoon batter into your muffin tin and sprinkle the tops with cinnamon-sugar, if using. Bake at 350 degrees for 22-25 minutes. Allow muffins to cool and top with nut butter, pumpkin butter, or other spread of choice.
These muffins came out pretty sweet, and can easily be used as a dessert. If you want a more breakfast-y muffin, try decreasing the sugar to 3/4 of a cup. You could also try replacing some of the oil with applesauce to make them lower in fat. I calculated the nutritional info for these and came up with the following stats per muffin: 180 calories, 6 grams of fat, 3 grams of fiber, and 2.6 grams of protein. Not too bad in my book!
I recommend adding nuts, dried fruit, or chocolate chips to these muffins if you want to jazz them up a bit. They would even be good as cupcakes with a drizzle of glaze or icing on top. Let me know if you try them. 
yummy!
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Michael
Thanks for commenting on my blog! I’m excited to see yet another vegan in Miami too. There are a couple in the dietetics department at FIU, but not very many. When did you graduate? Did you grow up down here?
These look delicious! I would add some carob chippies to mine bc Im addicted. Thanks for the recipe.. its going on my list of things to make!
yum! i miss being a taste-tester! nice hand-modeling too
I’ve been meaning to make pumpkin muffins all month! Yours look perfect… Maybe I’ll try your recipe this time.
i loooooove sugar on top of my muffins & would say that’s a MUST not an option!
I know, me too! It makes the tops so nice and crunchy.
ohh these look so good! Perfect time of year for a great pumpkin muffin!!
I would loev some crushed walnuts or carob chips on top!
wow I need a muffin asap! Looks so good! I would top mine with peanutbutter!!!
why did i only just find your blog? love the eats. the pizza and hummus in that last post is absolutely FAB-U-LOUS. seriously, what doesnt go with hummus?
any extra pumpkin muffins send my way
I would give anything to bite into that muffin right now!! I’m jealous of your muffin wrappers!! I need to make another batch of muffins again…
Those are some beautiful muffins! Pumpkin muffins are just one of my (many) favorite things about Fall.
Omigoodness! Those muffins look so freaking good!
These look fantastic. I have been making tons of Carrots N Cake’s vegan pumpkin muffins over the last couple weeks and sharing them with friends! Love to let people know that vegan food can be totally delicious
I like your take though- the muffin top looks a little crunchy and I LOVE that!
Wow! Those look great, and I just bought some organic pumpkin in a can…..good timing! Will definitely make those.
I have been craving pumpkin muffins all month long and I have been looking for a “healthier” recipe. I can’t wait to try it. Looks and sounds so yummy!!!