I tested a few different versions of these vegan pumpkin spice muffins and I’m really happy with the final recipe. These almond butter pumpkin muffins turned out subtly sweet, moist, and delicious. Give them a try of you’re looking for plant-based pumpkin recipes that are perfect for fall, like this easy vegan pumpkin smoothie, which is another yummy option.
Ingredients and Substitutions
Creamy almond butter adds richness and acts as a binder in these vegan pumpkin muffins. You can substitute any other type of creamy nut butter or seed butter you prefer.
I like to use canned pumpkin purée in these muffins, but homemade works too. If using canned, make sure to purchase pure pumpkin purée as opposed to pumpkin pie filling. The cans often look similar so it’s easy to grab the wrong one.
Pumpkin pie spice gives these muffins their deliciously cozy fall flavor. You can substitute 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/8 teaspoon each of nutmeg, cloves, and allspice if you prefer.
These muffins are sweetened with pure maple syrup. You can substitute agave nectar if you prefer.
Whole wheat flour adds extra nutrients and fiber to these muffins. You can substitute all-purpose flour, in which case I recommend adding 3 extra tablespoons.
Optional additions include 1/2 cup of vegan chocolate chips, chopped pecans, or raisins.
How to Make Vegan Pumpkin Spice Muffins
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll add the unsweetened soy milk, pumpkin purée, pure maple syrup, creamy almond butter, and vanilla extract to a mixing bowl, then use a whisk to mix well.
Add the whole wheat flour (spooned into the measuring cup, then leveled, not scooped), baking powder, pumpkin pie spice, and salt to a separate bowl, then mix well.
Transfer the dry ingredients into the bowl with the wet ingredients, then use a spoon to mix to combine. Mix in any optional additions at this point.
Divide the batter evenly into 12 portions in a muffin pan lined with paper baking cups.
Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out looking clean. Let the muffins cool for at least 30 minutes before removing from the pan and serving.
Vegan Pumpkin Spice Muffins Recipe (Made with Almond Butter)
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 1 cup unsweetened soy milk (or substitute your preferred plant-based milk)
- 3/4 cup pumpkin purée
- 1/2 cup pure maple syrup
- 1/2 cup creamy almond butter (or substitute any other nut butter or seed butter you prefer)
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (spooned into the measuring cup, then leveled, not scooped; or substitute all-purpose flour and add 3 extra tablespoons)
- 4 teaspoons baking powder
- 2 teaspoons pumpkin pie spice (or substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/8 teaspoon each of nutmeg, cloves, and allspice)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 1 cup unsweetened soy milk, 3/4 cup pumpkin purée, 1/2 cup pure maple syrup, 1/2 cup creamy almond butter, and 1 teaspoon vanilla extract to a mixing bowl, then use a whisk to mix well.
- Add 2 cups whole wheat flour (spooned into the measuring cup, then leveled, not scooped), 4 teaspoons baking powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt to a separate bowl, then mix well.
- Transfer the dry ingredients into the bowl with the wet ingredients, then use a spoon to mix to combine. Mix in any optional additions at this point (see notes below).
- Divide the batter evenly into 12 portions in a muffin pan lined with paper baking cups.
- Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
- Let the muffins cool for at least 30 minutes before removing from the pan and serving.
Notes
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Optional additions include 1/2 cup of vegan chocolate chips, chopped pecans, or raisins.
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Store in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Nutrition Estimates
Another Vegan Pumpkin Recipe to Try
This vegan pumpkin pasta sauce is another easy and delicious recipe for fall.
