Vegan Pumpkin Muffins


Okay, so I say “muffins” but actually this recipe originally came from a vegan cupcake cookbook…but really, what are muffins except naked cupcakes?  This was one of the first vegan baking recipes I ever made, and it is always a hit.  The pumpkin means you don’t even notice the absence of egg in the recipe, and the chocolate chips make them a perfect excuse to eat chocolate for breakfast.  And also it’s fall, so, pumpkin things are in.  I’m very trendy.

I was also excited to break in my new silicone baking cups, which I guess means less waste but more things to wash?  It’s eco-friendly I think…plus things don’t stick to silicone like they do to paper.



(makes 15 muffins)


  • 1 15oz can pumpkin
  • 1/3 cup oil (I used canola oil)
  • 1 cup white sugar
  • 1/4 cup non-dairy milk (I used almond milk)
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice (or just cinnamon if you don’t have it)
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (or more! Make sure they’re vegan…)



1) Preheat oven to 350 degrees

2) Combine pumpkin, oil, sugar, and vanilla in a bowl.  Gradually stir in the rest of the ingredients except the chocolate chips.  Use a fork or spoon to stir instead of a hand mixer, as a hand mixer can cause the batter to become gummy. Once the batter is well combined, stir in the chocolate chips.


3) Spoon the batter into lined or greased muffin tins, a bit over one tablespoon per muffin.  Bake for 24 minutes.


4) Remove from oven and allow to cool for about 5 minutes.  Enjoy!



Vegan Banana Nut Muffins


When produce starts to go bad, it’s usually not good news.  Wasted money! Mold! Fruit flies!  But, when bananas go bad, it’s an opportunity to try out a new banana-based recipe, because overly ripe, soft bananas contribute well to many baked goods, especially vegan ones as they help bind it together or something…whatever it is that eggs would normally do.  These muffins are wonderfully soft and moist (it’s okay to use the word moist because I’m talking about baking), and go great with peanut butter or the nutella I made last week. I based the recipe on this one.



(makes 14 muffins)


  • 1 1/3 cups flour
  • 1/2 cup unrefined sugar (or regular white sugar is fine if you don’t have this, but I like Turbinado sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup oats
  • 1/2 cup chopped walnuts
  • 3 ripe, mashed bananas
  • 1/3 cup apple sauce (or oil)*
  • 1 tsp vanilla extract
  • 2/3 cup non-dairy milk (I used unsweetened vanilla almond milk)

*note: if you choose to use applesauce instead of oil, it will make the muffins a bit sweeter and lower in fat, but they will also stick to the pan/muffin wrapper a little more.



1) Preheat oven to 375 degrees.

2) Combine dry ingredients (flour, sugar, baking powder, baking soda, salt, oats, walnuts) in a bowl.

3) In a separate bowl, mash up the bananas, then add the rest of the wet ingredients (apple sauce, vanilla, milk).

Smashed bananas:


4) Add the dry ingredients to the wet ingredients, and mix until just combined (but don’t overmix or your muffins could become gummy).



5) Pour batter into greased or paper-lined muffin tin (about 1.5-2 Tbsp of batter per muffin), and bake for 20 minutes (or until you can insert a toothpick and it comes out clean).



6) Allow muffins to cool in the tin for about 10-15 minutes, then remove from the muffin tin.


Perfect for breakfast, snacks, or you know, whenever you feel like eating them, it’s your life. While the muffins are baking, you can lick the extra batter out of the bowl.  Lana enjoyed helping with that part!