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Seven vegan pumpkin spice muffins on a white plate.
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Vegan Pumpkin Spice Muffins Recipe (Made with Almond Butter)

These vegan pumpkin spice muffins are a delicious breakfast, snack, or treat that’s perfect for fall. These almond butter pumpkin muffins are perfectly moist and subtly sweet.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 182.9kcal
Author: Jennifer Bell

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

  • Optional additions include 1/2 cup of vegan chocolate chips, chopped pecans, or raisins.
  • Store in an airtight container in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Serving: 1Muffin | Calories: 182.9kcal | Carbohydrates: 27.6g | Protein: 5.6g | Fat: 6.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.5g | Sodium: 200.6mg | Potassium: 239.5mg | Fiber: 3.8g | Sugar: 9.2g | Vitamin A: 2427.8IU | Vitamin C: 0.7mg | Calcium: 167.3mg | Iron: 1.6mg