Vegan Pumpkin Muffins

During the month of February, Rachael went vegan.  She hosts challenge groups and some of the ladies that were entering her challenges, were vegan.  So she thought she give it a try for a month so she could better assist those that were coming to her for help.  Well during this month she baked some amazing breakfast items and this was one of my favorites.  Heat this up in the morning with a spread of Earth Balance and you have a tasty breakfast or treat!


1 can pumpkin puree (make sure it’s not pumpkin pie filling)

3 tablespoons EVOO

3 tablespoons applesauce

1/2 cup honey

1/4 cup almond milk

1 teaspoon vanilla extract

1 1/4 cup whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice


Preheat oven to 350 degrees. Line muffin pan with paper liners.

In a medium bowl, stir together pumpkin, EVOO, applesauce, honey, almond milk, and vanilla.

Sift in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir together until ingredients are well combined, but do not over-mix.  I do a little taste test here to make sure there is enough spices.

Fill paper liners evenly. Bake for 22 to 24 minutes, until a toothpick inserted in the center of muffins comes out clean. Transfer to a wire rack to cool.



3 thoughts on “Vegan Pumpkin Muffins

  1. Pingback: Sugar and Spice & Everything Nice | Silk & Tofu

  2. Pingback: Pumpkin Bread… Vegan Style | My 365 Change

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