Vegan Whole Wheat Pumpkin Muffins 

These Vegan Whole Wheat Pumpkin Muffins are perfectly spiced, tender, and utterly vegan—making them the ideal healthy fall snack or on-the-go breakfast. With fiber-rich whole wheat flour and antioxidant-packed spices like cinnamon, nutmeg, and cloves, these muffins offer both flavor and nourishment. The pumpkin puree adds moisture and nutrients, while flax “eggs” and applesauce keep things tender without dairy or eggs. Sweetened with maple syrup and brown sugar, they’re just the right balance of cozy and wholesome. Whether you pair them with coffee or almond butter, they’ll quickly become your new favorite seasonal treat. 

Ingredients

Dry Ingredients:

• 2 cups whole wheat flour
  
  

• ½ cup brown sugar
  
  

• 1 tsp baking soda
  
  

• ½ tsp baking powder
  
  

• 2 tsp ground cinnamon
  
  

• ¼ tsp ground nutmeg
  
  

• ¼ tsp ground cloves
  
  

Wet Ingredients:

• 2 tbsp flax seed meal
  
  

• 6 tbsp water
  
  

• 1 (15 oz) can 100% pumpkin puree
  
  

• ½ cup maple syrup
  
  

• ¼ cup refined coconut oil, melted
  
  

• ¼ cup unsweetened applesauce
  
  

• 1 tbsp non-dairy milk of choice
  
  

• 1 tsp vanilla extract
  
  

Directions

Preheat oven to 375 °F. Grease a muffin tin or line with baking cups. In a large bowl, combine all dry ingredients and set aside. In a small bowl, whisk flax seed meal with water to make flax “eggs”; let sit for 5 minutes. In a separate bowl, mix together pumpkin puree, maple syrup, melted coconut oil, applesauce, non-dairy milk, vanilla extract, and the flax “eggs.” Pour wet ingredients into the center of the dry ingredients and stir just until combined. Divide batter evenly into the muffin tin (makes 12 muffins). Bake for 23–25 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to one week or freeze for up to three months. 

Nutrients

Per muffin (approximate values):

• Calories: ~150–180 kcal
  
  

• Total Fat: ~5–7 g (from coconut oil & flaxseed)
  
  

• Saturated Fat: ~2–3 g
  
  

• Carbohydrates: ~22–25 g
  
  

• Fiber: ~3–4 g (whole wheat flour & flaxseed)
  
  

• Sugars: ~10–12 g (maple syrup & brown sugar)
  
  

• Protein: ~3 g (whole wheat flour & flaxseed)