Maple Pumpkin Muffins (plant-based)

5 from 5 votes
Every fall, the kids beg for maple pumpkin muffins. I’m not a huge fan of pumpkin spice myself, but I’m happy to give them the recipe and the ingredients and let them go for it. Here’s what they made – they all said it tasted great!
For today's inspiration, I am reminded to not impose my judgments (about things like pumpkin spice) on others.
A poem from Plum Village goes like this:
Words can travel thousands of miles.
May my words create mutual understanding and love.
May they be as beautiful as gems, as lovely as flowers.
I don't always achieve this ideal of speaking so beautifully, but it's a wonderful reminder to keep trying. 🙂
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Snack
Cuisine Canadian
Keyword baking, dairy-free, plant-based


Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp turmeric
  • ½ tsp nutmeg

Wet Ingredients

  • 8 Tbsp vegan butter or margarine
  • 1 15 oz can cooked pumpkin (no spices or sugar added)
  • 3 Tbsp ground flax seeds
  • 7 ½ Tbsp water
  • 1 cup coconut sugar
  • cup maple syrup


  • In a medium bowl, whisk together the dry ingredients: the flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg. 
  • In a blender, mix together the wet ingredients: pumpkin, flax seeds, water, coconut sugar, maple syrup, and vegan butter until totally smooth.
  • Pour the wet ingredients into the dry ingredients and mix just until combined. 
  • Divide into 12 lined muffin tins and bake at 350F for 25 minutes, until the top of the muffin springs back when you touch it or a knife comes out clean.
  • Cool on a wire rack and enjoy for breakfast, snack time, or dessert.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! 
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