These pumpkin peanut butter muffins are made with whole wheat flour and are oil-free. They’re perfect for a fall treat using warm spices like pumpkin pie spice and more cinnamon. The peanut butter gives these delicious dairy-free pumpkin muffins a little depth of flavor.
We enjoy them as a sweet treat for snack time or dessert. They freeze well too, which comes in handy for school lunches or for a ready-to-go snack time treat. Need more vegan pumpkin recipes? Try vegan pumpkin overnight oats, pumpkin steel-cut oats, or oil-free pumpkin muffins. For more whole wheat oil-free muffins, try vegan raspberry muffins.
- Spoon the flour into the measuring cup, then use the back of a knife to level off the excess flour.
- Use pumpkin puree, not pumpkin pie mix (filling). The pumpkin pie filling is exactly what it sounds like. It’s a mix ready for a pie, with salt, sugar, and spices already added in.
- Paper liners tend to stick to oil-free muffins. I have noticed that after refrigerating the muffins, the paper peels off easier, but they absorb some moisture. So either use silicone muffin liners or lightly coat a 12-cup muffin tray with non-stick cooking spray.
- If your baking powder and/or baking soda clumps, then sift them so they distribute evenly in the dry muffin mix. Sometimes just whisking doesn’t break up the small clumps.
Tips for using whole wheat flour
- If you’re new to baking with whole wheat flour, the baked goods tend to be denser than if made with all-purpose flour. Using whole wheat pastry flour can help with this, but it’s not always available in stores (like my store).
- Over-mixing the flour can cause extra gluten development. To prevent this I like to stir the batter a few times before adding nuts or chocolate chips. Then I fold it together, don’t over mix. Do this by using a silicone or rubber spatula and scraping the bottom of the bowl towards you, then up the side of the bowl, and over the top. Turn the bowl and repeat. Keep turning the bowl and repeating until there are no more streaks of flour.
Frequently asked questions
A lot of oven temperatures are inaccurate. For years I've used just an inexpensive stainless steel instant-read oven thermometer to remedy this issue. Oven temperatures vary so the amount of time your muffins need will vary also.
Use the toothpick test to test your whole wheat vegan muffins. If the toothpick comes out clean, then the pumpkin peanut butter muffins are done. If the toothpick comes out with batter, bake the muffins for 1-2 more minutes and check again.
I don’t use all-purpose gluten-free flours and I haven’t tested with them, so I can’t say. Whole wheat flour adds a naturally nutty flavor to baked goods, complementing the overall taste of the vegan pumpkin muffin.
I measure the leftovers into 1-cup increments and freeze them. So the next I make pumpkin muffins I have the exact amount.
For smaller leftover portions, it can be used as an oil-free replacement in some baked goods recipes, like applesauce (when substituted for oil).
A small amount can be added to chili to make it creamy, or try my pumpkin overnight oats.
- Almond butter can be used instead of peanut butter.
- For anyone with nut allergies, sunflower butter should work as a substitute for peanut butter.
- I use natural peanut butter that just contains peanuts and/or salt. So I recommend using a brand with no added oils or sweeteners. The added oils and sweeteners may alter the taste and texture of the muffins.
- Chopped walnuts or pecans can be used instead of chocolate chips.
To bake pumpkin peanut butter muffins, start by preheating the oven to 375 F (190 C) and line a 12-cup muffin tray with silicone liners. Make two flax eggs by stirring together the ground flax seed and 5 tablespoons of water. Set aside and let it sit and gel for about 5-10 minutes.
In a bowl, whisk the peanut butter and maple syrup together.
Then whisk in the pumpkin puree, applesauce, milk, vanilla extract, and flax eggs.
In a large bowl, whisk together the whole-wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Then pour the wet ingredients into the dry ingredients. Stir a few times, then add the chocolate chips. Then gently fold everything together until just combined.
Disperse the batter evenly in a standard 12-cup muffin tray and bake for 20-24 minutes or until a toothpick inserted in the center of a muffin comes out clean and the muffin tops bounce back when lightly pressed.
These pumpkin peanut butter muffins will keep on the counter in an airtight container for a couple of days. For longer storage refrigerate them for up to a week. They can also be frozen for 3 months.
To freeze them separately place them on a baking tray that will fit in the freezer. Once frozen remove them from the tray and place the frozen muffins in a freezer-safe container. Now they’re frozen separately, or you can individually wrap each muffin in order to freeze separately.
Defrost the frozen muffins in the refrigerator overnight. If you’re in a bit of a hurry (or prefer to keep them frozen like I do so I don’t eat too many), warm them up in the microwave to defrost. I would only do a few at a time.
- vegan cranberry orange bread
- vegan pumpkin muffins (oil-free)
- vegan raspberry muffins (oil-free)
- whole wheat carrot cake muffins
- raisin oatmeal bars
- orange cranberry oatmeal bars
- banana nut oatmeal cookies
I hope you enjoy these dairy-free pumpkin muffins! If you like the recipe, feel free to rate it and leave a comment.Print
These pumpkin peanut butter muffins are made with whole wheat flour and are oil-free. They’re perfect for a fall treat using warm spices like pumpkin pie spice and more cinnamon.
- 2 tablespoons (15 g) ground flax seed (+ 5 tablespoons water)
- ¼ cup (65 g) natural unsweetened peanut butter
- ½ cup (120 ml) maple syrup
- 1 cup (230 g) pumpkin puree
- ½ cup (122 g) unsweetened applesauce
- 2 tablespoons of dairy-free milk
- 1 teaspoon vanilla extract
- 1 ¾ cups (220 g) whole-wheat flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup (90 g) vegan chocolate chips
- Preheat the oven to 375 F (190 C).
- Make two flax eggs by stirring together the ground flax seed and 5 tablespoons of water. Set aside and let it sit and gel for about 5-10 minutes.
- Line a standard 12-cup muffin tray with silicone liners (or lightly spray the muffin tray with non-stick cooking spray).
- In a bowl, whisk the peanut butter and maple syrup together. Then whisk in the pumpkin puree, applesauce, milk, vanilla extract, and the flax eggs.
- In a separate large bowl, whisk together the whole-wheat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Then pour the wet ingredients into the dry ingredients. Stir a few times, then add the chocolate chips. Then gently fold everything together until just combined.
- Fill 12 standard muffin cups full and bake for 20-24 minutes or until a toothpick inserted in the center of a muffin comes out clean and the muffin tops bounce back when pressed.
- Cool in the muffin tray for 10 minutes, then move to cooling rack to continue cooling.
I use natural peanut butter that just contains peanuts and/or salt. So I recommend using a brand with no added oils or sweeteners. The added oils and sweeteners may alter the taste and texture of the muffins.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: snacks, dessert, breakfast
- Method: oven
- Cuisine: american
Keywords: pumpkin peanut butter muffins, oil free muffins, whole wheat vegan muffins