Vegan Pumpkin Spice Muffins

Vegan Pumpkin Spice Muffins


The perfect latte companion or mid-day snack. Packed with Vitamin C and high in antioxidants, these vegan Pumpkin Spice Muffins are fall fave. TIP: Make two batches and freeze them for a busier time.

Vegan Pumpkin Spice Muffins

Prep Time: mins
Freeze Time: 18 mins
Servings: 12 muffins

Ingredients

Muffins

  • 2 cups Whole Wheat Flour (or Sprouted Wheat Flour)
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1 tbsp Blume Pumpkin Spice Blend
  • 3/4 cup Coconut Sugar (or 1 cup of Date Sugar)
  • 1 cup Pumpkin Puree
  • 3/4 cup Plant-Based Milk (We like our Adaptogenic Milk Blend!)
  • 1/3 cup Avocado Oil
  • 1/3 cup Applesauce
  • 1/2 tsp Vanilla 

Optional Crumble Topping

  • 1/3 cup Rolled Oats
  • 2 tbsp Whole Wheat Flour
  • 2 tbsp Coconut Sugar (or Date Sugar)
  • 1/2 tsp Blume Pumpkin Spice Blend
  • 3 tbsp Extra Virgin Coconut Oil (melted)
  • 2 tbsp Pumpkin Seeds and/or Chopped Pecans

Instructions

  1. Preheat the oven to 350F. Line the muffin tin with liners or spray with avocado oil to prevent sticking.
  2. In a large bowl, mix all the dry ingredients (whole wheat flour, baking soda, baking powder, Blume Pumpkin Spice Blend, and salt) with a spoon or whisk. Set aside.
  3. In a medium-sized bowl, mix all the wet ingredients (pumpkin puree, almond milk, avocado oil, apple sauce, vanilla) and sugar with a whisk. Set aside.
  4. In a small bowl, mix the crumble topping ingredients (rolled oats, whole wheat flour, coconut sugar, melted coconut oil, pumpkin, or chopped pecans). Set aside.
  5. In your dry ingredients bowl, form a well in the center by pushing the dry ingredients to the side of the bowl.
  6. Pour in the whisked wet ingredients and stir carefully by folding ingredients together with a large spoon. Just fold until the ingredients are just incorporated; try not to overmix.
  7. Spoon the muffin batter equally between the 12 muffins. Top with 1/2 tbsp of the crumble topping, per muffin, and slightly press down topping so it sticks to the wet batter.
  8. Bake for 18 minutes at 350F.
  9. When the toothpick comes out clean, remove the muffins from the oven.
  10. Let the muffins sit in the muffin tin for a few minutes before removing them to a cooling rack.
  11. Store in an airtight container on the counter for up to 4 days. Freeze the muffins in an airtight bag or container and unthaw them when needed. Freeze for up to 1 month.


    Tag @itsblume on the ‘gram to show us how your Pumpkin Spice Muffins turned out.

    Looking for a way to make this on-the-go snack a little more dessert-y? These Vegan Pumpkin Spice Cupcakes are perfect for sharing with the kids (or not).

     

    Blume Pumpkin Spice Blend

    Finally a pumpkin spice blend with actual pumpkin! Organic pumpkin and maple combined for a warm cut of velvety goodness. Tastes like grandma's pumpkin pie and works perfectly with (or without) a shot of espresso.

    Shop Pumpkin Spice Blend

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