How to Check if the Muffins are Done?

A lot of oven temperatures are inaccurate. For years I've used 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. The toothpick test works well to test your whole wheat vegan muffins. If the toothpick comes out clean, then the muffins have finished baking. If the toothpick comes out with batter, bake the muffins for 1-2 more minutes and then check again.

Can I Make These Gluten-Free?

I don’t use all-purpose gluten-free flours and I haven’t tested with them, so I can’t say for sure. Whole wheat flour adds a naturally nutty flavor to baked goods, complementing the overall flavor of these easy vegan pumpkin muffins.

Vegan Pumpkin Muffins (Oil Free) - Three Little Chickpeas

Description

These oil-free vegan pumpkin muffins are a little taste of fall with their warming flavors from pumpkin pie spice and extra cinnamon.

Ingredients

Scale

2 flax eggs (2 tablespoons (15 g) ground flax seed + 5 tablespoons (55 ml) water)
1 3/4 cup (220 g) whole wheat flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup (230 g) pumpkin puree
1/2 cup (120 ml) maple syrup
1/2 cup (122 g) unsweetened applesauce
1/3 cup (79 ml) dairy-free milk
1 teaspoon vanilla extract
1/2 cup (55 g) chopped walnuts (or use vegan chocolate chips)

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Instructions

Preheat the oven to 375 (190 C). Line a 12-cup muffin tray with silicone cups or lightly coat your tray with non-stick cooking spray.
Mix the 2 tablespoons of ground flax seed with 5 tablespoons of water and set aside for about 10 minutes.
Meanwhile, in a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a medium bowl whisk together the pumpkin puree, maple syrup, applesauce, milk, vanilla extract, and flax eggs.
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 21-25 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 the cooling rack to continue cooling.

Equipment

silicone muffins cups

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oven thermometer

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Notes

Use pumpkin puree, not pumpkin pie mix.

Paper liners tend to stick to oil-free muffins. I have noticed that after refrigerating the muffins the paper does peel off easier, but they absorb some of the moisture. So either use silicone muffin liners or lightly coat a 12-cup muffin tray with non-stick cooking spray.

Prep Time: 15 minutes
Cook Time: 21 minutes
Category: Breakfast, Dessert, Snack
Method: Oven
Cuisine: American

Keywords: vegan pumpkin muffins, pumpkin muffins dairy free, oil free pumpkin muffins