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Easy Gluten-Free Healthy Vegan Pumpkin-Spiced Muffins

Easy 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 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


  • 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


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


Calories: 233kcalCarbohydrates: 29.1gProtein: 3.4gFat: 6.3gFiber: 2.3gSugar: 11.2gVitamin A: 450IUVitamin C: 5.1mgCalcium: 40mg
Keyword breakfast, dairyfree, fall, healthy, muffins, pumpkinspice, vegan
Tried this recipe?Let us know how it was!