Vegan pumpkin muffins, small batch style. Recipe makes half a dozen vegan pumpkin muffins.
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
Healthy pumpkin muffins without eggs:
You, me and a muffin pan are doing big things these days, aren't we?
I'm half-considering starting a separate blog called 'Small Batch Vegan' because I'm having so much fun developing these vegan recipes for you!
When I want to eat dessert but feel a little less guilty about it, a vegan one does the trick. Plus, so many of you guys write in to say that you have dairy and egg allergies, and so vegan baking to the rescue!
I made these small batch vegan pumpkin muffins almost the same way as my small batch vegan banana muffins. If you like those (and based on some instagram feedback, you guys really loved 'em!), you'll love these.
They have a full teaspoon of pumpkin spice and a small handful of pumpkin seeds tossed in. I layered a few more on top because they're pretty.
Vegan pumpkin muffins, kid-friendly edition:
If you want your kiddo to eat them, you might want to lightly chop the pepitas...just a little lesson I learned when I proudly handed my Camille a vegan pumpkin muffin during snack time. She took one bite, and said she'd rather have a banana muffin. I assumed it was the pepitas, and right I was, because I made a second batch without the seeds, and she gobbled them up.
I also want to recommend making them into mini muffins if your primary goal is kid snack time. (You'll get about 12 mini muffins, and they freeze very well).
I'm getting ready to test the portability of these when we jump on a plane next week, and I will definitely report back!
Side note: I'm currently accepting tips on how to get kids to eat nuts. My Camille will drink almond milk, eat peanut and cashew butter, but will pick out any form of whole nuts both in curries and baked goods. Thoughts? Help! I have a friend whose 15-month old eats chopped cashews, so I know it's possible.
I hope you guys love these vegan pumpkin muffins. Be sure to check out my entire collection of vegan recipes for two, especially my vegan brownies! You don't want to miss those!
Small Batch Vegan Pumpkin Muffins
Small batch vegan pumpkin muffins for two.
Ingredients
- 1 tablespoon flaxseed meal
- ½ cup canned pumpkin puree
- 6 tablespoons brown sugar
- 2 tablespoons oil (neutral, like canola or sunflower oil)
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup pepitas (pumpkin seeds), chopped lightly
Instructions
- First, combine the flaxseed meal with about 2 ½ tablespoons of water in a small bowl. Stir well, and let rest for about 5 minutes.
- Preheat the oven to 350, and line 6 cups in a muffin pan with liners.
- In a medium bowl, stir together the pumpkin, brown sugar, oil, vanilla extract, and pumpkin spice.
- Next, stir in the flaxseed meal & water mixture.
- Sprinkle the flour, baking soda, salt and pepitas on top. Mix very well.
- Divide the muffin mixture between all 6 cups.
- Bake for 18-20 minutes, until a toothpick inserted comes out cleanly.
- Store any leftovers tightly covered on the counter for up to 2 days.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 304mgCarbohydrates: 26gFiber: 2gSugar: 12gProtein: 4g
Sydney says
Can I use coconut sugar to make these a little healthier for my little one? LOVE all of your recipes!
Christina Lane says
I think so :)
Sydney says
Made these today with coconut sugar (1/4 cup) and made them mini muffins instead. Baked for 9 minutes. Perfect for my little man! He hobbled up two without taking a breath! Lol!
Corrie says
Now I'm not saying these muffins are magical, but I baked them last night (subbed in an egg + chocolate chips for the flax seed + pepitas), and I woke up to the most perfect fall weather and got to enjoy my pumpkin muffin on the front porch with a hot cup of chai. So maybe they are a little bit magical? I'll definitely be making these again soon!
Karen Ore says
I had a half cup of pumpkin puree leftover and went searching for a muffin recipe. I used 1 Tablespoon of oil, and 1/4 cup of brown sugar, because I almost always reduce sugar and fat in recipes. Also had an egg and no flaxseed. It made 4 muffins with these modifications. They are yummy. Thanks