Desserts

September 21, 2020

Plant-Based Mini Pumpkin Muffins

Plant-Based Mini Pumpkin Muffins are a cute, healthy treat to enjoy pumpkin this fall. You’re only 30 minutes away from dairy-free, sugar-free deliciousness!

As soon as I started working at a bakery, I developed an immediate muffin obsession. I don’t work there anymore, but my love of muffins remains.

Hence, I’m dreaming up Strawberry Banana Muffins, Carrot Cake Muffins, Blueberry Almond Muffins, and more!

Today, in full fall fashion, I’m bringing you these adorable Plant-Based Mini Pumpkin Muffins. These cute little gems are such a fun treat to pop in your mouth for a burst of fall.

I’m going to jump straight into the recipe today, because making gluten-free and plant-based muffins can be a bit tricky. Don’t worry, I’ve done most of the work for you – it’s always a struggle to get the right ratio of carbohydrates to fat, and ensure that the muffins are a good combination of dense and crumbly. That said, I want to outline some troubleshooting tips, to ensure you make the most delicious muffins possible.

But first, the ingredients.

Plant-Based Mini Pumpkin Muffins

Ingredients

  • Oat Flour: I like oat flour because oats are amazingly healthy for you and it’s SO easy to make your own (read: minimally processed). If you don’t want to make your own, oat flour is in all the grocery stores.
  • Almond Flour: Almond flour is my go-to flour to balance oat flour. Almonds have more fat, which means that they help lighten up the muffin, making it less dense. AND they add flavor!
  • Baking Powder: Baking powder helps the muffins rise.
  • Salt: Salt balances the sweetness of the muffins and enhances the overall flavor.
  • Pumpkin Spice: Cinnamon, ginger, allspice, and cloves.
  • Pumpkin: These muffins wouldn’t be pumpkin without, well, pumpkin. Make sure to buy 100% pure pumpkin, not pumpkin pie filling.
  • Date Syrup: Not only are these muffins gluten-free, they are also sugar-free. Dates and pumpkin are the only sources of sweetness.
  • Nut Butter: I used my go-to mixed nut butter, but any nut butter will do. I’ve even tried these with peanut butter – they still taste good, but you will be able to taste peanut butter.
  • Raisins: Raisins are more little bursts of sweetness in these muffins. If you’re not a fan of raisins, try currants or cranberries. OR add a nut or seed – pumpkin seeds would be the perfect add-in.

Plant-Based Mini Pumpkin Muffins

How to make Plant-Based Mini Pumpkin Muffins

Step 1. Start by preheating the oven. Use liners to fill your muffin tin. Feel free to turn these mini muffins into regular-sized muffins, just increase the baking time as noted in the recipe.

Step 2. In a large bowl, mix the pumpkin, date syrup, and nut butter. Stir until all three ingredients are combined thoroughly.

Step 3. Add the flours, baking powder, salt, and spices. Stir until the mixture is smooth. Then fold in the raisins or your add-in of choice.

Step 4. Scoop into your muffin cups. For mini muffins, use a heaping tablespoon. For regular-sized muffins, use a quarter cup measure.

Step 5. Use wet hands to smooth out the tops of the muffins. This will help create beautiful, rounded tops.

Step 6. Bake the muffins. The size of muffin you choose will determine the appropriate baking time.

Step 7. When the muffins are done, remove them from the oven and let cool completely. Cooling is actually crucial here because it will help firm up the texture.

Plant-Based Mini Pumpkin Muffins

Muffin Troubleshooting

I have to say, muffins aren’t always the easiest to get right. As always, feel free to reach out to me if you have trouble. But below are some common issues that you might run into…

Gluey Muffins

I often have gluey muffins if I use store-bought oat flour. Store bought is easy, and has its uses, but it is ground very finely, so it sticks together. If you find your muffins are super dense, try using homemade oat flour, which is coarser.

You can also try covering the muffins, so the tops don’t burn, and baking them for an additional 10-15 minutes. This will dry them out more and make them less dense.

Crumbly Muffins

The opposite of a gluey muffin. If your muffin simply breaks apart, it may need more fat or moisture. This could occur if your nut butter is thick and not super runny.

Try to use a runny nut butter (not the end of the jar). Or add some extra moisture, like a flax egg or a bit of non-dairy milk. Keep in mind that this may increase the baking time.

Burnt Muffins

Hopefully you are able to keep an eye on your muffins as they cook, but sometimes muffins burn even when we are watching.

My first tip is to cover the pan with foil so the tops don’t continue to burn. You can also remove burnt parts as soon as you see them and place the muffins back in the oven so the entire muffin can get crispy again.

If your oven tends to run hot, decrease the temperature and bake for the same amount of time.

Moldy Muffins

Muffins made entirely from plants will get moldy faster than the average muffin. If you plan to keep your muffins around for more than 5 days, store these guys in the fridge.

You could also half the recipe to make fewer muffins. Or freeze some of the muffins and defrost them in the microwave when ready to eat. If you freeze them, the texture may change.

Happy muffin baking!

Recipe Prayer

Thank you God for these cute little muffins that give us a burst of fall in one bite. We are grateful for these treats. Amen.

Plant-Based Mini Pumpkin Muffins

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Mini Pumpkin Muffins

Plant-Based Mini Pumpkin Muffins are a cute, healthy treat to enjoy pumpkin this fall. You’re only 30 minutes away from dairy-free, sugar-free deliciousness!

Author:

Elizabeth

Serves:

24

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 1 Cup Pureed Pumpkin
  • 1 Cup Date Syrup
  • 1/2 Cup Nut Butter*
  • 1 1/4 Cup Oat Flour**
  • 3/4 Cup Almond Flour
  • 1 Tablespoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Cloves
  • 3/4 Cup Raisins***

Instructions

  1. Preheat the oven to 375. Use liners to fill your muffin tin.
  2. In a large bowl, mix the pumpkin, date syrup, and nut butter. Stir until all three ingredients are combined thoroughly.
  3. Add the oat flour, almond flour, baking powder, salt, and spices. Stir until the mixture is smooth.
  4. Fold in the raisins or your add-in of choice (see notes).
  5. Scoop into your muffin cups. For mini muffins, use a heaping tablespoon. For regular-sized muffins, use a quarter cup measure. Use wet hands to smooth out the tops of the muffins.
  6. Bake the mini-muffins for 20 minutes (see notes for regular muffins).
  7. When the muffins are done, remove them from the oven and let cool completely. Enjoy!

Recipe Notes

* Any nut butter will work well here. If you choose peanut butter, the muffins will have a slight peanut taste (which I found delicious!). I recommend mixed nut butter.

** I recommend using homemade oat flour – it is coarser and creates a better texture. Store-bought oat flour will still work though.

*** Raisins are my go-to for this recipe, but other dried fruit like currants or cranberries would be delicious. Or add pumpkin seeds for double the pumpkin!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography