Dive into these fluffy, moist, cinnamon-infused, cozy, plump, happy, wonderful (OK, I’ll stop) vegan Pumpkin Muffins. Cinnamon Coconut Frosting on top (if you’d like.) Spelt flour, soy-free, oil optional. Weekend-approved pumpkin muffin recipe for you…
Frosting Optional. I added the frosting for fun, but these muffins don’t really need it to be honest. These have a nice sweetness all on their own. Frosting turns them into cupcakes I think. Frosted, they take on a more dessert-y flavor.
The frosting is added for kicks, but these muffins do just fine without it..
Every year I like to do a pumpkin muffin recipe. Last year I did two. One that doesn’t get too fancy, and basically celebrates the cozy flavor of pumpkin. Some spice accents and fluffy goodness in each bite. These spelt-flour muffins were a treat. Nibble the tops (and bottoms) off these babies this weekend and freeze the leftovers for easy re-heating all week long. Pair with a non-dairy latte or chai for a perfect fall moment.
Vegan Pumpkin Muffins
vegan, makes 12
2 cups spelt flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoon cinnamon
½ cup organic vegan sugar (365 Whole Foods brand used)
1 ¼ cups pumpkin puree (canned, unsweetened)
¼ cup almond milk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
¼ cup agave or maple syrup
1 “flax egg” (whisk together: ¼ cup water + 1 teaspoon flax seeds)
⅓ cup apple sauce
3 tablespoon virgin coconut oil, melted (optional)
Cinnamon Coconut Frosting:
⅓ cup vegan butter, softened
⅔ cup virgin coconut oil
3 cups powdered sugar
1 teaspoon cinnamon
1. Preheat oven to 350 degrees. Line some muffin tins.
2. Combine the dry ingredients in a large mixing bowl.
3. Fold in the wet. Tip: let the flax egg mixture stand for 2 minutes before folding in to plump the seeds.
4. Pour the batter in the muffin tins – fill them high.
5. Bake for 17-22 minutes or until the outside is toasty to touch and inside bakes through.
6. Allow to cool.
7. Just before you want to serve – whip up the frosting (cool muffins frost best so the frosting doesn’t melt.) Using hand mixer, beat frosting ingredients until smooth.
Serve and enjoy! Store muffins on counter for a day – covered. Or store in fridge for a few days (you will need to warm before serving to soften the frosting.) These muffins can also be frozen and reheated if needed.
More of my Pumpkin Recipes for Fall:
* Jack-o-Pumpkin Breakfast Sandwich
* Toasty Pumpkin Chickpea Fritters
* Golden Trio Soup with Crispy Tofu Croutons
* Pumpkin Oat Chocolate Chip Cookies
* Roasted Cauliflower Pumpkin Swirl Dip
* Pumpkin Spice Latte
* Pumpkin Apple Harvest Rice
* 4-ingredient Pumpkin Pie
* Pumpkin Cinnamon Bun Layer Cake
* Pumpkin Pecan Cinnamon Rolls with Frosting
* Pumpkin Pudding, 5 ingredients
* Pumpkin Cream-o-Wheat
* Ginger Sage Pumpkin Squash Soup
* Pumpkin Chai Oat Blueberry Muffins
* Frosty Pumpkin Shake
* Pumpkin Pie Tarts with Vanilla Glaze