If you are looking for a perfect pumpkin vegan muffins recipe that can fulfill all your fall cravings, then you have come to the right place! These pumpkin muffins are delicate, light, and fluffy with a sweet and crunchy pecan streusel topping. They are also incredibly fragrant when baking and will engulf your entire home in the wonderful scents of the fall season.
As soon as the fall season begins, I kick-start the tradition of making all my favorite fall recipes. Check out our other fall favorites maple-glazed pumpkin vegan donuts and gluten-free pumpkin pancakes to add to your recipe collection.
Using Chia Seeds as an egg substitute in baking
Using a chia egg is very common in many vegan recipes. Chia seeds are one of the best egg substitutes because of their ability to absorb liquid, neutral flavor profile, and nutritional value. They make an excellent ‘binder’ and are useful in a wide variety of vegan recipes. Chia “Eggs” are also gluten-free.
Can Chia Seeds be Used as an Egg Substitute
The fiber in chia seeds is mainly soluble fiber and mucilage, the substance responsible for the gluey texture of moistened chia seeds. Chia seeds hold about ten times their weight in liquid, meaning they suck up a lot of water to create a gel-like structure. This makes them an excellent binder and a perfect egg substitute in vegan baking.
Chia seeds are packed with as much as 11g of fiber in 1oz of chia seeds, loaded with quality protein, and are among the best plant-based sources of omega-3 fatty acids. They are an excellent source of many essential minerals such as manganese, phosphorus, copper, selenium, iron, magnesium, and calcium.
You can usually replace them for eggs in any baking recipe which
- doesn’t primarily depend on eggs as its leavening agent,
- is not a very light recipe where the only thing causing the rise is the eggs
- doesn’t use 2 or more eggs.
Using Flax Seed Meal as an egg substitute
When it comes to choosing a vegan egg substitute, chia and flax seeds are both fantastic, interchangeable options. Flaxseed has a mild nutty flavor, so it is usually good in recipes like muffins, oatmeal cookies, and savory scones.
Just like chia eggs, flax eggs do not work well in recipes that depend primarily on eggs for leavening and structure like recipes that use more than 2 eggs, that use coconut flour, that are flourless, and so on.
Flax seeds are loaded with good amounts of protein, fiber, and omega-3 fatty acids along with lots of important vitamins and minerals. They are also usually slightly less expensive than the chia seeds.
To use a flaxseed meal as an egg substitute, simply mix 1 tbsp of flaxseed meal with 2 to 3 tablespoons of water and refrigerate for 15 mins for setting.
You can always customize your pumpkin vegan muffins by making simple substitutions.
- Those looking for a diabetic-friendly or sugar-free substitute for brown sugar can substitute brown monk fruit sugar.
- Chia seeds can be substituted with flax seed meal in equal quantities.
- Those who have nut allergies can skip pecans entirely or substitute them with white chocolate chips or chopped apples in place of the pecan topping.
In addition to pecans, these pumpkin vegan muffins can be made with a variety of different toppings. Here are a few different ideas below.
- White chocolate chips
- chopped apples
- butterscotch chips
How to make pumpkin vegan muffins
To make these pumpkin vegan muffins, start by preheating the oven to 350F and preparing the muffin tins with paper or silicone muffin liners. Next, mix the chia seeds with 2 tbsp warm water and let them sit for 10 mins. If you prefer, you can substitute chia seeds with a flaxseed meal in equal quantities.
Now, in a large bowl, mix the pumpkin puree with coconut oil and vanilla extract. Next, add the activated chia egg, salt, baking powder, baking soda, ground cinnamon, and pumpkin spice. Stir until well combined.
Next, add brown sugar and mix well.
Proceed by adding all-purpose flour to the wet ingredients and stir well to combine.
Finally, fold in the chopped pecan nuts.
Now, divide the batter into 12 muffin liners, tap the muffin tin a few times on the counter to set, and place it to the side.
Afterward, mix the ingredients for pecan topping and spread 1/2 to 1 tbsp onto each muffin top.
Now, bake the muffins for 22 to 26 minutes or until a toothpick inserted comes out clean. Cool the muffins completely on the counter, before serving.
Enjoy some of our other Healthy Pumpkin Recipes
These pumpkin vegan muffins can be stored in an airtight container at room temperature for up to 3 days. They will last up to 5 to 7 days when stored in the refrigerator. If you would like them to last even longer, you can place them in a freezer-safe bag and store them in the freezer. Then defrost in the fridge overnight.
These are especially delicious when reheated in the oven or toaster oven. Then slice them in half and enjoy with a small slab of butter.
Moist & Fluffy Pumpkin Vegan Muffins
- 12 muffin tin
- muffin liners
- 1 Cup pumpkin puree
- ¼ cup melted coconut oil
- ½ tbsp chia seeds
- 2 tbsp water
- 1 tsp vanilla extract
- 1 cup brown sugar
- 1 ⅔ cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 ½ tsp pumpkin spice
- ¾ cup chopped pecan nuts
- ½ cup chopped pecans
- ¼ cup brown sugar
- 1 tbsp melted coconut oil
- Start by preheating the oven to 350F and preparing the muffin tins with paper or silicone muffin liners.
- Next, mix the chia seeds with 2 tbsp warm water and let them sit for 10 mins. If you prefer, you can substitute chia seeds with flax seed meal.1/2 tbsp chia seeds, 2 tbsp water
- Now, in a large bowl, mix the pumpkin puree with coconut oil and vanilla extract.1 Cup pumpkin puree, 1/4 cup melted coconut oil, 1 tsp vanilla extract
- Next, add the activated chia egg, salt, baking powder, baking soda, ground cinnamon, pumpkin spice, and brown sugar. Stir until well combined.1 cup brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp pumpkin spice, 1 tsp cinnamon
- Proceed by adding all-purpose flour to the wet ingredients and stir well to combine.1 2/3 cup all-purpose flour
- Finally, fold in the chopped pecan nuts.3/4 cup chopped pecan nuts
- Now, divide the batter into 12 muffin liners, tap the muffin tin a few times on the counter to set and set it aside.
- Afterward, mix the ingredients for pecan topping and spread 1/2 to 1 tbsp onto each muffin top.1/2 cup chopped pecans, 1/4 cup brown sugar, 1 tbsp melted coconut oil
- Next, bake the pumpkin muffins for 22 to 26 minutes or until a toothpick or knife inserted comes out clean.
- Cool the muffins completely on the counter, before serving.
- These pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. They will last up to 5 to 7 days when stored in the refrigerator.
- You can always toast your nuts slightly before using them in the recipe, to take it to the next level. Just toast them on a baking tray in the oven for a few mins while you prepare the muffin batter.
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