Go Back
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

Description

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.

Ingredients

  • 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

Instructions

  • 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.