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Vegan Pumpkin Ginger Muffins stacked on a gray speckled plate, a bite taken out of 1 muffin

Pumpkin Ginger Breakfast Muffins

  • Author: Liz Madsen
  • Total Time: 40 minutes
  • Yield: 10 muffins 1x


Vegan, Oil-free




  • 1 cup whole wheat flour
  • 2/3 cup rolled oats
  • 1/3 cup coconut sugar.
  • 2 teaspoons pumpkin spice
  • 1/2 to 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened nondairy milk (I used almond milk)
  • 1.5 teaspoons pure vanilla extract
  • Raw pumpkin seeds to sprinkle on top, optional


  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Mix all your dry ingredients in a large bowl and ensure there are no clumps.
  3. Add the maple syrup, nondairy milk, and pumpkin and mix until well combined. Then add the vanilla extract and stir briefly to combine. Do not over mix
  4. Spoon batter into silicone muffin pan or cups and fill up between half and 2/3 full. Repeat until you've used up all your batter.
  5. If desired, press a few pumpkin seeds into the top of each uncooked muffin.
  6. Bake for 20-24 minutes, until the sides of the muffins start to pull away from the edges of the pan and an inserted toothpick comes clean.
  7. Let cool 15 15 minutes before removing the muffins from the pan. I run a butter knife around the edges of each muffin to make sure nothing sticks to the pan.
  8. Transfer to a wire cooling rack.
  9. Enjoy warm, or at any temperature!
  10. Store leftovers in an airtight container up to 5 days.
  • Cook Time: 40 minutes
  • Category: Breakfast, Snack
  • Cuisine: Muffins

Keywords: Vegan, Oil-free, Pumpkin, Muffins