Vegan Pumpkin Muffins

It is officially Fall and we have our pumpkin spice recipes ready to go. We are starting this season with Minimalist Baker's vegan pumpkin muffins.


    • Muffin: flax eggs (1 1/2 Tbsp flaxseed meal + 4 Tbsp water)
    • 2 Tbsp mashed ripe banana
    • 3/4 cup pumpkin puree
    • 2/3 cup brown sugar
    • 1/4 cup date syrup
    • 1/4 cup coconut oil
    • 1 tsp vanilla extract
    • 2 tsp baking soda
    • 1/4 tsp sea salt
    • 1/2 tsp ground cinnamon
    • 1 1/4 tsp homemade
    • 1/2 cup flax mylk
    • 1/2 cup almond meal
    • 3/4 cup GF rolled oats
    • 1 cup GF flour
    • Crumble Ingredients: 3 tbsp brown sugar
    • 3 1/2 Tbsp GF flour
    • 2 Tbsp roughly chopped walnuts
    • 1 1/4 Tbsp coconut oil
    • 1 pinch each cinnamon + homemade pumpkin spice


    • Preheat oven to 350F
    • In a large bowl prepare flax egg and then add mashed banana.
    • Add pumpkin purée, brown sugar, date syrup, coconut oil, vanilla extract, and whisk.
    • Mix in baking soda, salt, cinnamon, homemade pumpkin spice, and mix. Add flax mylk and whisk thoroughly.
    • Stir in almond meal, GF oats, and GF flour. (batter should be thick and scoopable)
    • Pour batter into buttered muffin tins.
    • Add crumble on top of muffins and bake for 27-32 minutes.

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