Breakfast/ Recipes/ Snacks

Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins

Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins

These Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins are going to be your new favorite fall treat!
They are full spice – exactly what you would expect and need during the fall season.

Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins

Furthermore, these sweet vegan muffins are healthy as well, they are suitable for a whole food plant-based diet, and are also gluten-free and oil free.

Here’s the full list:  

WFPB (Whole Food Plant-Based)

Oil-Free

Gluten-Free

Dairy-Free

Vegan

You can eat these muffins pretty much any time of the day, from breakfast, brunch, afternoon treat, and even as a dessert. The options are endless.

How To Make Healthy Vegan Pumpkin Spiced Muffins:

You will only need a handful of healthy ingredients. Everything is done in 1 bowl pretty much, you mix, you bake and you eat. Simple as that!

You can sub a lot of the ingredients, if you want to keep this recipe nut-free, just sub the nuts for seeds instead. Also, if you cannot tolerate oats, sub the oats for almond flour 🙂

Do let me know how you found these 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, PinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

More Vegan Muffin Recipes To Try:

1. Easy Healthy Vegan Banana Muffins
2. Easy Healthy Vegan Cranberry Lemon Muffins
3.  Easy Vegan Banana Blueberry Crumb Muffins

Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins

Easy Healthy Vegan Pumpkin-Spiced Muffins

Elena
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!
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 233 kcal

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

The muffins will keep well inside an air-tight container at room temp for up to 3 days!

Nutrition

Calcium: 40mgVitamin C: 5.1mgVitamin A: 450IUSugar: 11.2gFiber: 2.3gCalories: 233kcalFat: 6.3gProtein: 3.4gCarbohydrates: 29.1g
Keyword breakfast, dairyfree, fall, healthy, muffins, pumpkinspice, vegan
Tried this recipe?Let us know how it was!
SUBSCRIBE!
We promise not to spam you and only send you beautiful, tailored recipes, healthy tips and guides.
We respect your privacy.

I am the owner of Vegevega, and I am passionate about everything wellness and veganism. I have been in the wellness and veganism space for over 4 years now. It's my purpose to provide helpful guides to all my readers.

You Might Also Like

No Comments

Leave a Reply

Recipe Rating