Easy vegan pumpkin muffins
Servings Prep Time
15muffins 20min
Cook Time
Servings Prep Time
15muffins 20min
Cook Time
  • 2Tbsp ground flax seeds
  • 6Tbsp cold water
  • 1.5cup unbleached all-purpose flour
  • 1cup oat bran
  • 2tsp baking soda
  • 2tsp baking powder
  • 1/8tsp salt
  • 1tsp ground cinnamon
  • 1/2tsp ground nutmeg
  • 1/2tsp ground ginger
  • 1pinch ground clove
  • 1/2cup brown sugar
  • 1/3cup canola oil
  • 1/4cup maple syrup(if you don’t have, increase to 3/4 cup of brown sugar and 1/2 cup of oil)
  • 2cups pumpkin puree
  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 bagĀ and it will thaw within a few hours at room temperature.

Easy vegan pumpkin muffins