Healthy Pumpkin Muffins

Secretly Vegan Pumpkin Muffins

Pumpkin muffins with a warm cup of tea or coffee, mmm one of my favorite autumn traditions. I made these early one morning and they were gobbled up in less than 24 hours! So I made another batch the very next day. You saw me baking these on my instagram stories and requested I get this recipe typed up ASAP, so here it is! I hope you enjoy them as much as we did.


Dry ingredients: (* = substitutions below)

  • 1 3/4 cups flour spelt flour*

  • 4 TBL coconut sugar*

  • 2 tsp pumpkin pie spice*

  • 1 tsp baking soda

  • 1 tsp baking powder

  • pinch of salt

Wet ingredients:

  • 1 heaping cup (canned) pumpkin

  • ¼ cup unsweetened apple sauce 

  • 2 TBL pure maple syrup

  • ⅓ cup unsweetened plant milk

  • 1 – 2 tsp vanilla 

  • Optional nuts or mini chocolate chips


*Flours: you can use a 1-1 Gluten free flour like this one

 Or  if you want to lower the carbs a little you use 1 cup of flour + ¾ cup of a paleo flour blend like this one. 

*Sugars: you can replace with a pure cane sugar or any 1-1 sugar replacement like this one. Also if you like muffins pretty sweet then you can use 6 TBL sugar. 

*Spices: you can replace with cinnamon


  1. Preheat oven to 350 degrees F.

  2. Mix: Combine the dry ingredients of flour, sugar, baking soda, baking powder, spice and salt and mix well. Add the applesauce, vanilla extract, plant-milk, and pumpkin purée (optional to stir in chocolate chips or nuts). Be careful not to overmix, stir until just combined, expected to be on the thicker side. 

  3. Spoon batter into a greased (or parchment lined) 12 slot muffin tin. (optional top with nuts, seeds or chocolate chips!)

  4. Bake at 350 for 20-25 min. Use a toothpick to check if cooked thorough, should come out clean. Let muffins cool a few minutes before removing. 

Enjoy warm or room temperature with a cozy warm beverage! 

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