These easy vegan pumpkin muffins make a great, healthy mid-morning snack!

Easy vegan pumpkin muffins: healthy and flavorful!

Right after Halloween is the perfect time to get your hands on really cheap pumpkins and these easy vegan pumpkin muffins are a fantastic way to use fresh pumpkin puree.

This vegan pumpkin muffins recipe is my new favorite!

I had, a little while ago, tested a recipe from the Vegan with a Vengeance cookbook and it was called the Best Vegan Pumpkin Recipe. I’m not about to start an all-out war with Isa, she’s one of my vegan heroes, but I think I’ve managed to pull together a pretty amazing easy vegan pumpkin muffins recipe, thank you very much. This recipe has just the right amount of spice, moisture and healthy grains.

It’s also low in fat and does not include tons of sugar. I think you’ll love it! I brought the muffins to work one morning, and everyone enjoyed them, commenting on how they were moist and tasty.

Oat bran makes these easy vegan pumpkin muffins filling and healthy!

I don’t use oat bran much in my baking, but I came across a pumpkin muffin recipe on Recettes du Québec which had oat bran as part of the dry ingredients and thought I would try the idea. I prefer eating my oats whole, but adding a little oat bran to a recipe gives it extra fiber, which is quite healthy for you. Everyone needs a little extra fiber these days, right?

While I’m on the subject of making muffins, let me tell you how I’ve been using my red and black silicone muffin cups for the better part of a year now, and I wouldn’t want to make muffins without them! I don’t mind doing dishes but absolutely dislike washing the muffin pan. I always end up squirting dish water everywhere while trying to get it clean. And don’t get me started on having to grease the pan. There’s no need for all that extra fat! I tried paper cups, they worked OK but sometimes ended up being tossed with half of my muffin, because the dough stuck to the paper. What a waste!

12-Pack Silicone Standard Round Reusable Muffin Baking Cup, Black and Red12-Pack Silicone Standard Round Reusable Muffin Baking Cup, Black and Red

These are not problems you’ll have with silicone muffin cups. First, nothing ever sticks to them, so once muffins are cooled, I simply give them a light squeeze to get the muffin out. They clean easily in a bit of soapy water. And my muffin pan just goes back to the drawer, no washing needed there!

Silicone cups are sold in many beautiful colors, some sets are really bright. But no matter what colors you pick for your set, baking with these silicone muffin cups is going to change your life!

Print Recipe
Easy vegan pumpkin muffins
Course Dessert/snack
Cuisine Vegan Baking
Prep Time 20 min
Cook Time 20-22 min
Servings
muffins
Ingredients
  • 2 Tbsp ground flax seeds
  • 6 Tbsp cold water
  • 1.5 cup unbleached all-purpose flour
  • 1 cup oat bran
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 pinch ground clove
  • 1/2 cup brown sugar
  • 1/3 cup canola oil
  • 1/4 cup maple syrup (if you don't have, increase to 3/4 cup of brown sugar and 1/2 cup of oil)
  • 2 cups pumpkin puree
Course Dessert/snack
Cuisine Vegan Baking
Prep Time 20 min
Cook Time 20-22 min
Servings
muffins
Ingredients
  • 2 Tbsp ground flax seeds
  • 6 Tbsp cold water
  • 1.5 cup unbleached all-purpose flour
  • 1 cup oat bran
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 pinch ground clove
  • 1/2 cup brown sugar
  • 1/3 cup canola oil
  • 1/4 cup maple syrup (if you don't have, increase to 3/4 cup of brown sugar and 1/2 cup of oil)
  • 2 cups pumpkin puree
Instructions
  1. Preheat the oven to 350F.
  2. Line a muffin pan with paper or silicon muffin cups.
  3. In a small bowl, mix the ground flax seeds and cold water. Set aside.
  4. In a large bowl, mix the flour, oat bran, baking soda, baking powder, salt and spices until all the ingredients are blended together. This is now your dry mix.
  5. In another large bowl, use a hand mixer to whisk the brown sugar, oil, maple syrup together.
  6. Add the ground flax seed and water mix, and continue mixing together.
  7. Add the pumpkin puree and continue mixing. This is now your wet mix.
  8. Add part of the dry mix to the wet mix and blend in using a wooden spoon. Continue adding until all the dry mix is in. Do not overmix!
  9. Fill each cup of the pan with the muffin mixture and place in the oven for 20-22 min. Check that a toothpick inserted into a muffin comes out clean before removing from the stove.
  10. Let cool for 15 min.
Recipe Notes

Making muffins for 1? Once the muffins are completely cooled down, wrap each muffin using cellophane (do not forget to remove the muffin from the silicone cup) and place in a large freezer bag. When you want to want a muffin for work or school, grab one from the freezer bag and it will thaw within a few hours at room temperature.

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Easy vegan pumpkin muffins

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