These vegan pumpkin power muffins are brimming with cozy fall flavor. They’re packed with energizing seeds, vitamin-rich pumpkin, and fiber-filled whole spelt flour. They’re just sweet enough to be desirable but not so sweet that they can’t be enjoyed for breakfast or as a healthy snack!
You know what’s seriously lacking around here? Muffin recipes!
How on earth in seven years of blogging have I only posted three muffin recipes (one of which was from another person’s cookbook)?
Perhaps it’s because long, long ago there was a time when I was a self-proclaimed hater of baking. (←Clearly, there also was a time when I didn’t know what white balance was. Avert your eyeballs with that one or risk being swept into a bit of a funk by the blueness of those photos.)
I bet that’s why.
Although maybe not, because I’ve thoroughly enjoyed baking for nearly four years now, and yet there’s hardly a muffin recipe to be found around these parts.
Let’s make up for lost time now, shall we? These vegan pumpkin power muffins will do the trick.
These festive, orange-hued beauties come together in a pinch and require a fairly short list of easy-to-find ingredients. Think: seeds, dried fruit, spelt flour, coconut sugar, etc.
To make them, you’ll start with a flax egg. Why? Because that’s what vegan bakers do.
Whisk together a bit of ground flaxseed and a splash of filtered water. Let the mixture rest for about five minutes, or until it thickens into a goopy consistency (←highly technical term).
Then, whisk in the remaining wet ingredients, including pumpkin purée, finely grated carrot, coconut sugar, virgin coconut oil, maple syrup, and vanilla.
Once the wet mixture is ready to go, get to work on the dry ingredients.
To a large mixing bowl, add a bit of whole spelt flour, sunflower seeds, pepitas, dried cranberries or dried tart cherries, pumpkin pie spice, baking soda, baking powder, and sea salt.
Then, give it all a good whisk…
Finally, add the wet mixture to the dry mixture and stir until just combined.
Spelt flour has a much more delicate gluten structure than other glutenous flours, so be careful not to overmix or you could end up with dry, crumbly muffins instead of tender, fluffy ones.
The batter will be richly pumpkin-hued in color, thick, and fluffy.
Once the batter is ready to go, divide it evenly between 12 muffin liners.
Since this batter is on the thicker side, I find it’s easiest to use an ice cream scoop for this step, but feel free to go the ol’ double-spoon, scoop-and-slide method if you prefer.
Bake the muffins for just 18 minutes, or until a toothpick inserted into the center of one comes out mostly clean with just a few moist crumbs at the tip.
Let the muffins cool in the pan for a bit and then transfer them to a wire cooling rack to cool completely.
These vegan pumpkin power muffins are packed with energizing seeds, vitamin-rich pumpkin + carrot, and fiber-filled whole spelt flour.
They’re just sweet enough to be desirable but not so sweet that they can’t be enjoyed for breakfast or a healthy snack.
I hope you enjoy these fluffy fall muffins as much as I do!
If you make them, be sure to share a photo on Instagram and hashtag #blissfulbasil so I can see and share on my end, too!
Vegan Pumpkin Power Muffins
These vegan pumpkin power muffins are brimming with cozy fall flavor. They're packed with energizing seeds, vitamin-rich pumpkin, and fiber-filled whole spelt flour. They're just sweet enough to make them desirable but not so sweet that they can't be enjoyed for breakfast or healthy snack!
- 1 tablespoon ground flaxseed
- 2 tablespoons filtered water
- 1 cup unsweetened pumpkin purée
- 1/2 loosely packed cup finely grated carrot
- 1/3 cup coconut sugar
- 1/4 cup plus 1 tablespoon melted virgin coconut oil
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 1/2 cups whole spelt flour
- 1/4 cup raw sunflower seeds, plus more for topping if desired
- 1/4 pepitas, plus more for topping if desired
- 1/4 cup dried cranberries or dried tart cherries
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- Preheat the oven to 350F. Line a muffin pan with parchment paper liners.
- In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., pumpkin purée, carrot, coconut sugar, coconut oil, maple syrup, and vanilla).
In a large mixing bowl, whisk together the dry ingredients (i.e., spelt flour, sunflower seeds, pepitas, cranberries, baking soda, baking powder, sea salt).
Add the wet mixture to the dry mixture and use a large wooden spoon to stir until just combined (read: no flour patches remain). Be careful not to overmix—spelt has a delicate gluten structure, so over-mixing can result in dry, crumbly muffins.
- Divide the batter equally among the 12 muffin liners. (Since the batter is quite thick and fluffy, an ice cream scoop is great for this job.)
- If desired, garnish the top of each with a light sprinkling of sunflower seeds and pepitas. Press down lightly to ensure they stick to the batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs at the tip.
Cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
*Green or black sunflower seeds after baking? Fret not. Don't be surprised if the sunflower seeds inside the muffins turn a dark green or nearly black shade—this is a completely normal, natural reaction. Sunflower seeds contain chlorophyll, which reacts with baking soda when heated and turns green. But neither the flavor nor the nutritional properties are affected by this quirky color change!