1 Bowl Vegan Pumpkin Spice Muffins

Refined Sugar Free

Tis the season to be jolly, fa la la la la la la la la. Okay, we are not quite there yet (even though my wife probably wishes December was here and gone as I have a habit of singing Christmas songs year round and it only gets worse in December). I could not for the life of me think of any Thanksgiving – y songs except for the one Adam Sandler wrote. Are there any songs associated with Thanksgiving? Please leave a comment below if I am missing any others. There is at least one 4th of July song, maybe one Easter Song & a few Halloween songs, and we all probably know the hundreds of Christmas songs especially if you tune into the local radio any time now.

It isn’t quite the time of the year of that famous coffee drink and flavor every human loves, Pumpkin Spice (otherwise known as pumpkin season or fall spices season) BUT sometimes why wait til fall to enjoy these flavors? Okay, if I’m being honest, I loved it through my 20’s but my 30’s have left me with a lot of bolder, bitter flavors that I enjoy more than sugar and spice. I’m talking black coffee, dark chocolate, red wine, darker craft beers, etc. But I have to get my fix in of the pumpkin flavor because it’s only here for a short while so I will most likely partake in at least one pumpkin spice latte per season (hold the whole milk, coconut milk for the win). I usually prefer to indulge in desserts rather than drinks so while I enjoy my black coffee, I would rather pair that with a pumpkin spice muffin (or similar pumpkin flavored dessert). That is where this gem comes into play!

While I had my bakery, way back when, this was a staple every season. It was a quick breakfast (or dessert) item anyone could eat on the go and I used to make them in a huge muffin tin with the fancy tulip liners. This is just the basic muffin recipe that is pretty easy to tinker with and add to if you’d like. I’ve done many plays on this recipe including:

  • Adding streusel to the top
  • Incorporating a cream cheese filling
  • Top with pumpkin seeds
  • Making them into cupcakes by topping with a spiced cream cheese frosting
  • Making into a loaf form for a vegan pumpkin bread with the above mentioned streusel & cream cheese filling
  • OR make mini pumpkin muffins and top with some cinnamon sugar for a muffin/donut hybrid (which is also what I did here in the pictures shown)

So feel free to try one of the above next time you give this recipe a go! Best part about this recipe, it’s a one bowl wonder (no measuring cup or spoons required) and doesn’t even matter if the ingredients are room temperature or cold. You literally throw all of the liquids in, add the dry, whisk until no flour clumps are present & get those babies baking. It’s also awesome that this recipe is made with coconut sugar so it’s a little bit on the healthier side with some of those nutrients from the coconut (I’m talking iron, zinc, potassium and calcium, minerals that partake in that “strong like bull” as my grandpa used to say).

Vegan Pumpkin Spice Muffins

Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: baking
Servings: 12 muffins

Ingredients

Flax Egg

  • 14 g flax meal (you want the ground kind, not seeds)
  • 85 g water

Remaining Liquids

  • 70 g liquid oil of choice (I used avocado oil, but olive, canola oil or vegetable work well too)
  • 240 g pumpkin puree (not the pumpkin pie filling)

Dry Ingredients

  • 260 g coconut sugar
  • 235 g all purpose flour (sifted if you have the time, I don't 🙂 )
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine pink sea salt

Pumpkin Spices (or sub 1 tsp pumpkin pie spice mix)

  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • pinch ground clove

Instructions

  • Preheat oven to 350℉. Prepare standard size 12 cup muffin pan with paper liners.
  • Grab a large bowl. Prepare flax egg first in large bowl by combining flax meal and water. Let it sit 5 minutes. I take this as a great moment to start a cup of coffee/tea or grab the containers of the rest of my ingredients & set them on the counter for the next steps.
  • Start adding the remainder of your wet ingredients, whisk until all are incorporated in bowl.
  • Add dry ingredients and whisk until you see no visible white clumps of flour (it might still be a little lumpy and not completely smooth, just verify there are no clumps so you don't over-mix).
  • Grab a scale & portion out batter using large cookie scoop. For a standard size muffin tin, I use about 75g or about 2.5oz of batter for each muffin. The scoop I have at home portions this amount out pretty evenly but my OCD brain still uses a scale so they bake to perfection.
  • Bake in center of oven for 23-26 minutes or until a toothpick inserted in center comes out clean. Let cool completely and enjoy! Can't wait until they are cool? Scoop one out of the pan and throw a pat of vegan friendly butter on, drool. Pair with a cup of piping hot coffee or that tea you made earlier. Store in an airtight container for best results!

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