Pumpkin Spice Muffins

A plate of warm and cozy pumpkin spice muffins that are vegan, egg-free, and filling

Jump to Recipe

This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.

Our Planetarian muffin formula offers the perfect balance between decadence and health. Chockfull of good-for-you yummy extras, a little scoop of whole wheat flour, a glug of molasses, and the chia seed stand-in for eggs, these plant-based muffins are great for an on-the-run breakfast. Yet, the bold flavors, the rich, tender texture, and the studded top make them feel like something you picked up at a specialty bakery on the weekend.

As with all of our formulas, we give you the root formula followed by variations, so that you can bake up a batch of muffins that we developed for you or create your own.

Lemon-Rosemary Muffins with Raisins and Pine Nuts
Ginger-Smacked Blueberry-Walnut Muffins

Morning Glorious Muffins

Pumpkin Spice Muffins

We give you the option to make these muffins traditionally with eggs and dairy yogurt, but we’re hoping you give the Planetarian version a try to see just how delicious these muffins can be with chia seeds and plant-based yogurt.

Make a batch, enjoy a few, and then freeze the rest for the week. They microwave to perfection with one minute on defrost and followed by twenty seconds on high power.

A plate of warm and cozy pumpkin spice muffins that are vegan, egg-free, and filling

Pumpkin Spice Muffins

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yield: 10 muffins

Recipe Notes

If you’d prefer, substitute 2 large eggs for the chia seeds and water.
In this version of our muffin formula, pumpkin puree takes the place of the yogurt, making this a completely plant-based muffin if you use chia seeds for the eggs. In addition to the pumpkin puree, you can also add the yogurt (see Root Formula for amount and mixing instructions), which bulks up the batter, making a full dozen.


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon each: baking soda and salt
  • 1 teaspoon each: cinnamon and ginger
  • 1/4 teaspoon each: nutmeg and cloves
  • 10 tablespoons coconut oil or plant-based butter (1/2 cup plus 2 tablespoons)
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons chia seeds mixed with 10 tablespoons (1/2 cup plus 2 tablespoons) water
  • 1 can (15 oz) pumpkin puree
  • 1/4 cup pumpkin seeds


  • Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
  • Beat coconut oil, sugar, and molasses with an electric mixer over medium-high speed until light and fluffy, a minute or so. Beat in chia seed mixture, then pumpkin puree, followed by the dry ingredients to make a stiff batter. Spray 10 of 12 muffin cups with vegetable cooking spray. Use a large ice cream scoop to divide batter evenly among the 10 cups. (They will be full.) Generously sprinkle each cup of muffin batter with pumpkin seeds, pressing lightly on them to ensure they adhere. Bake until muffins are golden brown, about 30 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

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