Pumpkin Spice Muffins

You know that crazy person who voluntarily wakes up at 6:30 a.m. to bake muffins they’re dying to try, in the hopes that they come out delicious, so they can brag about them and encourage friends and family to try them? Welp, that’s me. And right after I snapped some pics I devoured them, went for a run, showered, and took a Nutrition test.

…now if that doesn’t say productivity I don’t know what does.

So the muffins! Gah, so good. Totally experienced a pumpkin overload this morning too because I paired two warm, fresh out the oven ones with a piping hot cup of Trader Joe’s Pumpkin Spice coffee. Still embracing the fact that its fall, guys.

I originally found this recipe while watching 3 Easy Vegan Pumpkin Recipes on one of my all time fave food channels: Hot For Food (still dying to try out that pumpkin ravioli…maybe next week?) Any who,  this bad boy took maybe 30 minutes of my total time this morning and made my entire apartment smell AH-MAZING.

Before you get started, be sure you know your oven well. Mine is ancient so I usually have to modify recipes with regards to temperature and time. Just think: less time = more moist muffins. 🙂

SIDE NOTE: These muffins are VEGAN. And no, I’m not vegan. Just made them with ingredients to enjoy and not feel guilty about. ❤


  • 2 1/2 cups whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup almond milk
  • 1 cup pumpkin puree
  • 3/4 cup coconut sugar
  • 1/4 cup unsweetened apple sauce
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/3 cup pecans roughly chopped
  • coconut sugar (sprinkled as topping)


  1. Pre-heat your oven to 375 and prepare muffin tray with paper liners.
  2. Combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and sea salt in a bowl and stir.
  3. In a separate bowl, combine almond milk, pumpkin puree, coconut sugar, apple sauce, apple cider vinegar, and vanilla extract. Stir.
  4. Pour the liquid ingredients into the dry ingredients and fold together until just combined. DO NOT OVER MIX.
  5. Scoop out tablespoon sized blobs into the paper liners. Top with a sprinkle of coconut sugar and chopped pecans.
  6. Bake for 18-20 minutes (I did 16 minutes with my second batch and I believe they came out better).

ALSO: the original recipe calls for 1/2 tsp of allspice and oat flour instead of whole wheat flour. I didn’t have the ingredients, but if you try it out with those, def let me know how they come out!


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