The Healthiest Pumpkin Muffins {Vegan}

Hey everyone! I can’t wait to share this recipe with you all right now! 🙂 Look at how tender and delicious these pumpkin muffins look! They are INCREDIBLE warm, fresh out of the oven but just as tasty reheated in the microwave, and stay fresh and deeelish for a couple days.

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Can you believe these have NO butter, NO eggs, NO white sugar and NO white flour? Plus, they have loads of added nutrients from flax, mashed avocado, banana, and pumpkin. These are practically superfoods! This recipe is vegan, meaning there are no animal products in it at all. That includes no milk, no butter, eggs, honey, etc.

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This recipe makes 12, and I demolished two right away. I think next time we’ll add chocolate chips, because… why do I even need a reason to add chocolate chips? We topped a third with flax (whole seeds) and another third with unsweetened shredded coconut. Four were left plain! Let me show you how we made these pretty little muffins.

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Start by whisking the dry ingredients together. You can use any flour you’d like. As for the wet ingredients, start by mashing an overripe banana with a whole avocado. Don’t worry, you won’t taste EITHER of these – I promise!

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Just keeping it real here! Oh, and add some pumpkin puree (who cares if it’s spring? Canned pumpkin is year round IMO) to the fruity mash.

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Stir together some ground flaxseed and water to make a flax egg, which replaces egg in this vegan recipe. When it reaches an eggy texture after about five minutes, you’re ready!

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Unfortunately this requires quite a few bowls. 😛 Add some flavourful vanilla extract to the wet ingredients. The wet ingredient mixture is VERY thick, dense, and not batter-like at all. That’s totally normal!

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A drizzle of maple syrup, which is totally optional because I couldn’t taste it at the end. Now, dump your thick wet ingredients mixture into the flour mixture.

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Stir quickly and minimally so as not to overmix. You’ll want to see little streaks of flour when you’re done – that means you haven’t mixed it too much. Remember, overmixing muffin batter leads to dense, dry, tough, and chewy muffins. Who wants that? Oh, and you can also add some chocolate chips, dried fruits, or nuts here.

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Scoop it into a greased muffin tin – we use coconut oil to grease – and top with desired toppings, or leave them plain!

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Healthy Vegan Pumpkin Muffins

Adapted from Rachel at Moments with Rae


– 1 cup whole wheat flour + 1/2 cup spelt flour + 1/2 cup kamut flour (or any flours you’d like = 2 cups total)
– 1 tsp baking powder
– 1 tsp baking soda
– 2 tsp cinnamon (you can amp it up to 1 tbsp if you are a cinnamon fiend like me!)
– 1/4 tsp nutmeg
– 1/2 tsp fine sea salt
– 1/3 cup light brown sugar
– 1 cup pumpkin puree
– 1 avocado, mashed
– 1 mashed overripe banana
– 2 flax eggs (2 tbsp ground flax with generous 1/4 cup water, or regular eggs if not vegan)
– 1 tsp vanilla extract
– whole flax seeds
– shredded unsweetened coconut


1) Preheat oven to 350F. Grease 12 holes on the muffin tray with coconut oil.
2) Prepare flax eggs by mixing water with ground flax and letting it sit while you move on to the next step. 🙂
3) In a large bowl, whisk together all dry ingredients except sugar.
4) In a separate medium bowl, mix wet ingredients, then add sugar.
5) Combine wet and dry ingredients, and mix gently. Do not overmix.
6) Bake for about 20-22 minutes, until a toothpick inserted comes out clean.
7) Let rest in muffin tray for 5 minutes before transferring to cooling rack, and cool for 10 more mins before serving.

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This was an excellent recipe and the muffins were best fresh out of the oven. They are creamy, subtly sweet, with lots of pumpkin flavour. The toppings were awesome, too. The texture when they emerge from the oven, steaming hot, is out of this world. They are crumbly at soft, and don’t taste vegan at all – have you seen the Buzzfeed videos where people eat and judge vegan desserts? I had two for a tasty breakfast.

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You’d never guess that this recipe has no butter or eggs. It’s awesome what an avocado, a banana, and a pumpkin can do. I had these delicious muffins on top of oatmeal for a couple of days. I think next time I’ll use a food processor or blender to really break down the avocado and banana, as there were some little chunks that I noticed the next day. Either way, this recipe was great and Mom noticed a subtle avocado taste that she adored.

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Let me know if you try out this recipe!

10 thoughts on “The Healthiest Pumpkin Muffins {Vegan}

    1. Pumpkin muffins are SO incredible – especially this time of year, right?! I checked out your muffin recipes and gosh they look incredible. I bought two jars of organic pumpkin puree on sale yesterday – HOW lucky am I?! – and will definitely try ’em out!


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