The Best Plant-Based Pumpkin Muffins

We enjoy cooking and baking. We spend countless hours experimenting with new plant-based recipes to satisfy any savory or sweet craving.

Pumpkin Muffins for All Seasons

You don't have to wait until fall to eat pumpkin muffins. Make this recipe any time of year to enjoy the iconic spice mix of nutmeg, cinnamon, allspice, ginger, and cloves.

Follow the instructions for my spice mix, create your own, or buy your favorite spice combo at the store.

Raisin and Chocolate Chip Option

For even more deliciousness, add one cup of chocolate chips or raisins to your batter.

Cook Time

Ingredients

• 2 tablespoons flax, ground
• 6 tablespoons water
• 1 cup sugar (add 1/2 cup more if you want sweeter)
• 1/2 cup oil (I used coconut)
• 1 1/2 cups pumpkin puree
• 3 cups all-purpose or whole wheat flour
• 1 teaspoon banking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt

Spices:

• 1 tablespoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves, ground
• 1/4 teaspoon nutmeg

Optional:

• 1 cup chocolate chips
• 1 cup raisins

Instructions

1. Start by preparing the flax egg. In a small bowl, mix the water and the ground flax. Set aside for 10 minutes.
2. Preheat the oven to 375 degrees Fahrenheit, and grease the muffin pans.
3. In a large bowl add the sugar and oil. Mix until the sugar is dissolved. In the same bowl, add the flax egg and the pumpkin puree. Mix well.
4. Next, incorporate the all-purpose flour, baking soda, baking powder, salt, and spices. The batter should be quite sticky and almost dough-like.
5. Optional step: Fold the chocolate chips or raisins into the batter.
6. Half fill your prepared muffin pans with the batter, and bake for 20 minutes in the oven. Let cool before taking the muffins out of their molds. Enjoy them plain or with margarine.

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