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Vegan Pumpkin Spice Muffins

I love Fall! Is it the beautiful shadows and light, slight cooling of temperatures (very slight here in Maui thus far), or warm spices associated with this time of year? I think it might be all of these reasons and more. These muffins start with a base of whole wheat pastry flour, cinnamon, ginger, nutmeg, allspice, and cloves and end with pumpkin, molasses, and maple syrup for a rich wholesome sweetness. These are excellent with a cup of coffee, tea, or a glass of almond milk.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course brunch
Cuisine American
Servings 12 -15 muffins


  • 1 T. Flax seed ground
  • 3 T. Water
  • 1 2/3 C. Whole Wheat Pastry Flour
  • 1 t. Cinnamon
  • 1/2 t. Ginger ground
  • 1/2 t. Nutmeg freshly grated
  • 1/4 t. Allspice ground
  • 1/4 t. Cloves ground
  • 1 t. Baking powder
  • 1 t. Baking soda
  • 1/2 t. Sea salt
  • 1 C. Pumpkin purée not pumpkin pie filling
  • 1/3 C. Unrefined coconut oil melted
  • 3 T. Maple syrup
  • 1/2 C. Brown sugar lightly packed
  • 1/4 C. Molasses
  • 1 t. Vanilla extract
  • 1/3 C. Pecans raw


  • Preheat oven to 350 degrees F. Place muffin liners in pan.
  • To make the flax "egg", mix the ground flax seed with the water. Let sit while you mix the rest of the batter.
  • For the dry ingredients, mix the flour, spices, baking powder and soda, and salt in a large bowl.
  • For the wet ingredients, mix the pumpkin purée, coconut oil, maple syrup, brown sugar, molasses, vanilla, and flax egg.
  • Incorporate the wet into the dry ingredients just until combined.
  • Fill muffin cups about three-quarters full and top with pecans.
  • Bake for 20 minutes or until a toothpick comes out clean.


Substitution: 2 1/2 t. Pumpkin Pie Spice can be used instead of individual spices listed above.