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Welcome to my very first vegan post here at Baker by Nature!
I know, I know: almost two years of my baking shenanigans and I’m just getting around to making something sans butter. The reason…?
I don’t know the first thing about being a vegan!
In reality, I’m a girl who takes comfort in close friends like double cheeseburgers and ham sandwiches. I’m a lady who’s never been able to turn down a stick of butter. I’m a soul simply soothed by the sound of bacon seductively sizzling in it’s skillet. And cheese! Oh cheese… every variety, makes my world a brighter place.
Like I said: I’m new to this vegan department. But I’m an eager student!
But muffins? I totally know about muffins. I also know a thing-or-two about running out of eggs, butter, and sugar, too.
An empty fridge won’t conquer your desire to smell cinnamon and spices dancing around the kitchen on an early autumn night, now will it?
This is where the whole vegan part comes in.
No eggs? No sugar? No butter, either? It’s totally cool!
Let’s make some muffins anyways.
Let’s eat them fresh out of the oven smothered in fruity preserves. Let’s invite friends over for tea and share. Or sit alone in bed with half the batch and zone out to old episodes of Seinfeld.
With crazy moist interiors, fabulously crunchy lids, and seriously spiced pumpkin flavor sure to help kick the new season into your system, whatever way you choose to take these muffins down is sure to be a winning one.
Vegan Pumpkin Muffins – baker by nature
Update: I originally used honey in my first batch, but after finding out it’s not vegan, re-made these muffins using maple syrup. Both ways are fantastic!
1 cup all purpose flour
1 cup whole-wheat flour
3/4 cup maple syrup
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup pureed pumpkin
1/2 cup coconut milk
1/2 cup coconut oil
2 tablespoons molasses
Preheat oven to 400 (F). Grease or line muffin tray, set aside.
In a large bowl stir together flours, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, honey, coconut milk, oil, and molasses. Mix the wet ingredients into the dry, stirring until combined.
Fill the muffin cups and bake for 18 to 20 minutes. Let cool completely, or burn your mouth and eat 2 hot out of the oven like I did.
These look amazing! I actually like to eat vegan a few days a week, I love these for a make ahead breakfast option.
I’ve been eating them all week as breakfast on the go!
I’ve never really attempted vegan baking, either. Flax eggs sound like too much trouble! These muffins, though, I would totally make these.
What in the world are flax eggs?!
Flax eggs just means a mixture of ground flax and water. super easy and very inexpensive. most grocery stores sell ground flax
Very good to know! Thanks, Jessie!
I love that you tackled vegan baking – and you completely succeeded! That’s something I’ve always wanted to try, but just haven’t gotten around to it (but I have dabbled in GF baking ;)). This looks like a great recipe for Fall!
Vegan was surprisingly simple, so maybe I’ll try my hand at GF one day… 😉
It’s amazing people can bake something without butter, egg, and sugar, which I relate those as baking necessity! It sounds like a true talent to come up with a delicious recipe without those! Anyway… I love your pumpkin muffins! Today I was thinking about pumpkin all day because I had my first Pumpkin Spice Latte this year – it’s been my favorite and I was so happy smelling the pumpkin. Now I see your muffins and I so wish I have at least one muffin for me!
I wish I could share one with you, Nami! Maybe when I make it to SF 😉
So these were what you were typing up? 😉 Now I want pumpkin! I unintentionally make stuff vegan all the time. I think when you don’t set out with the purpose of making it vegan and just try new things (like coconut oil or something) it’s a lot less intimidating than saying “I’m making this VEGAN!” haha
Yup, it was these 🙂 I totally agree, accidental vegan baking is far less daunting than feeling pressured to make it that way!
I can’t believe that these are vegan! They look absolutely amazing – moist + packed full of flavor + delightfully pumpkiny. I’m definitely passing this recipe on to my vegan friends. Heck, maybe i’ll make ’em myself one day this week. YUM!
I hope you do 🙂 They’re pretty incredible!
Love this recipe! With so many friends of mine who have kids with allergies, I love that these are vegan! I am so going to bake these! thanks for sharing!
Yay!!! Happy to meet you 🙂
They look awesome and so moist and delicious! Just so you know, honey is not vegan. Although some vegans are kinda okay with it (but not really and not many at all), it’s not really considered vegan. You could probably get the same results with brown rice syup or maybe agave or maple syrup as options for the future. Regardless of the label, they look awesome!
Well that is good to know! Updating the title now, but I’m trying maple syrup today to see how that works out. Thanks!
Awesome! They look so moist and fluffy. Delicious, I’m sure.
Cheers,
Rosa
I love vegan baking. These look incredible Ashley!
Muffins have always felt like a really safe, easy entrance into vegan baking. Something I would definitely try someday. These look great! You had me at “crunchy lids”. 🙂
I don’t know much about vegan baking either…but I do know that these look delicious! 🙂
yay for a delicious vegan recipe!!
I’ve never been motivated to veganize a recipe but your muffins look so moist and tender. I must give it a try.
This sounds like yummy muffins, vegan or not. I ones had a wedding order for vegan cupcakes. It was quite easy to find a delicious chocolate recipe, but my first tries at vegan vanilla cupcakes were kinda rubbery. At last I found a ‘fluffy’ recipe 🙂
I tried to go vegan for a while and although I didn’t feel a big difference I missed the cheese.
Coconut oil, like you used is a good substitution, also Earth Balance makes a wonderful soy-based vegan butter. Works great in baked goods.
Anyhow, your muffins look delicious! Thanks for sharing
Coconut oil is my latest obsession, but I’ve yet to try vegan butter… maybe one day 😉
Your vegan pumpkin muffins look awesome Ashley…it is sure a nice recipe 🙂
Hope you are having a great week!
Thank you, Juliana! Hope your weekend is off to a roaring start 🙂
Pumpkin is such a great way to do something vegan. It makes things so moist and tasty!
I’m going to keep pumpkin in mind for more “experimenting”!
Those muffins looks so moist and delicious! I am holding off to my pumpkin, but not sure how long can I stay away from this delicious urges 🙂
I obviously couldn’t reist pumpkin fever – it’s a sickness!
oooh – I LOVE the idea of using both coconut milk and coconut oil in muffins – the must be so rich and buttery tasting. Im definitely going to try with some almond flour – and you should have one with a pumpkin latte pretty little lady!
Let me know how the almond flour sub works out, I may have to try too. And I’m all over that pumpkin latte, gorgeous girl!
Mmm, those look like they would go perfect with my coffee this morning. 🙂
Is there anything better than morning coffee and a freshly baked muffin? Hmmm…
I’ve actually never baked anything vegan either. I guess the only reason would be because I’m not vegan? But I’m sure my brother’s girlfriend would be so happy if I made something like these muffins for her–they sound delicious. I wonder how Paula Deen feels about vegan baking…no butter!?! haha
I’ve never been able to turn down butter either, but these look incredible! I’m a fan of all things pumpkin and could go for one of these right now!
I love me some butter… but when I run out (and feel like spending my money on shoes!), these muffins will come in handy 😉
Mmm I love muffins like these.. They look so moist and yummy!
Major yummy packed in each one!
I love everything pumpkin and these muffins look like the perfect fall breakfast…with a great jelly or jam of course!
Raspberry jam was my jam on these muffins, but I’m thinking apple butter might be a brilliant way to go, too!
Was the coconut oil that you use a solid? or a liquid? What I have is a solid, kind of like vegetable shortening in consistency. Would that be the correct ingredient to make these? They look wonderful. I love anything with pumpkin!
Coconut oil at room temperature is a solid, but if you warm it up, it will liquify.
Thanks! I can’t wait to try these!
Ha, I don’t think I would have either if I didn’t run out of butter and eggs and had a major case of lazy going on!
I’m not vegan either but I wouldn’t turn down one of these gorgeous muffins! I love spicy pumpkin anything. 🙂
I haven’t done much (if any?) vegan baking, but these look so amazing! Definitely going to have to try them out this fall!
Any chance you would know the best way to make these Gluten Free. I have all purpose gluten free flour, but I’m wondering if I’d need the guar gum? Any idea?
Unfortunately I have no clue… but I bet a quick google search could help you to your answer! Let me know if you make them, dear!
I did make them! I used Bob’s Red Mill Gluten-Free All Purpose Flout and added some Guar gum. They had a chewy texture right out of the oven. It was my first time making gluten-free anything on purpose so I didn’t know what to expect. I froze all of them. Surprisingly, out of the freezer and thawed they are great.
Thanks for the great recipe!
You’re so welcome! I’m sure the more you experiment with gluten free baking the more you’ll love the results 😉
Just made them! Very nice! I exchanged the whole wheat flour with quinoa flour. I also used the blender instead of just the whisk. Very soft and moist! I would love to know the nutritional content. Thanks for this greta breakfast on the go option for me teenage daughters who never have time for breakfast, but would eat this in the car on way to school!
How much maple syrup did you use in the second batch? Doesn’t say above. Thanks!
Oops! Sorry, I see it now! Going to make these tonight.
Welcome to the vegan club!!! I’m not a full time member but as you said it is nice to have a good vegan muffin recipe for those days that you run out of everything 🙂
How many does this make? I need to make 100 of them and need to know how many times to multiply this recipe. Thanks!
This recipe yields 12 muffins.
Just made these using applesauce in place of coconut oil and almond milk in place of coconut milk. I’m a blood type diet follower and I can’t do coconut anything. I also substituted Spelt flour for All Purpose flour. They turned out delicious! Thanks!!!
Now you have me craving pumpkin!! I love every single one of your recipes! Will you con bake for me 🙂