These Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins are going to be your new favorite fall treat!
They are fluffy in the middle, packed full of spice, and made with only HEALTHY ingredients! Vegan + WFPB!
During this time of year, I love a good pumpkin spice muffin recipe.
For me, there’s something very special about the combination of pumpkin, cloves, cinnamon, nutmeg…and of course sweetness.
The flavor combination is something that, if you ask me, just doesn’t nearly get appreciated enough throughout the rest of the year. I mean, why does it have to be only during the fall? Okay Okay…I think it’s ’cause its warming…comforting…. cozy…I guess?
Don’t take my opinions seriously tho, I am the kind of person who eats ice cream during the winters’ coldest days…sooo….
This pumpkin spice muffin recipe makes soft, moist, dense, and delicate muffins. I have made them both as regular-sized muffins and as jumbo muffins and both are tasty
Will you believe me if I tell you that these amazing muffins in this recipe are actually HEALTHY?!
Yeop! They are:
WFPB (Whole Food Plant-Based)
Muffins are so darn easy to make, too. Well, at least this recipe is…You barely need more than a muffin tin, a large bowl, and a mixing spoon.
I mean, c’mon, right? It’s pretty much effortless baking at its best.
You don’t need to roast your own pumpkin for this recipe, but I highly recommend it. Might as well enjoy the fresh pumpkin while it’s still around!
Do let me know how you found this Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Healthy Vegan Pumpkin-Spiced Muffins
- 2 large dried figs or pitted dates soaked in hot water for 10 minutes
- 1/2 cup/118ml unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 1/4 cups/125g regular rolled oats Gluten-free if needed
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 !teaspoon ground nutmeg
- 1/4 teaspoon ginger powder
- 1/6 teaspoon ground cloves or 1 whole clove, the processsor will grind it
- Pinch of salt
- 1/2 cup/ 120g 100% pure pumpkin puree or sweet potato boiled and mashed
- 2 tablespoons of pure maple syrup 60ml1 (or sweetener of choice)
- 1 tablespoon sunflower seed butter or any other nut or seed butter
- 1 teaspoon vanilla extract
- 1/4 cup/25g chopped pecans or pumpkin seeds for a nut-free version
- 1/4 cup/37g raisins or dried fruit of choice
- Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
- Add the non-dairy milk and the apple cider vinegar to a small mixing bowl. Mix and set aside for now.
- Place the oats, cinnamon, baking powder, baking soda, ground nutmeg, ginger, ground cloves, and salt in your high-speed blender or food processor and process into a powder. Transfer to a large mixing bowl. (no need to wash your blender)
- Place 2 tablespoons of the fig/date soaking water in your blender and then discard the rest of the soaking water. Add the dates to the blender, along with the non-dairy milk/vinegar mixture, pumpkin puree, maple syrup, seed or nut butter, and vanilla. Blend until smooth.
- Transfer the liquid mixture to the bowl with the dry ingredients and gently mix (don't over mix or your muffins will get hard). Fold in the chopped pecans and raisins.
- Divide the batter evenly between the 12 muffin liners, filling them to the very top of the liners.
- Bake for 18 - 20 minutes, until a toothpick, or a cake tester comes out clean. Cool completely before storing