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.
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)
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, Pinterest, YouTube, 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 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
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