Vegan Pumpkin Pecan Muffins are perfect especially during the falls season.
I like how tasty these vegan treats are as well!
Vegan Pumpkin Pecan Muffins
Vegan Pumpkin Pecan Muffins
This is a tasty vegan muffin recipe with a lot of flavor.
A perfect recipe idea for breakfast, brunch, or snacks!
Have you tried my Vegan Zucchini Muffins?
That recipe idea is also a great tasting muffin recipe that is also vegan.
Both recipe would go great when served together at a brunch or gatherings!
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
This recipe is especially for anyone looking for a more healthy pumpkin pecan muffin.
You can make this a more healthy muffin by replacing the brown sugar.
I suggest using a brown sugar alternative that measure 1:1 with sugar.
Can you use maple syrup alternative in these muffins?
If you are really wanting to use maple syrup instead of brown sugar, I suggest not using the maple syrup as a full sugar alternative as this will throw off your wet to dry ingredients. Instead, use a mixture of maple syrup (which is not measured 1:1 with sugar as is by the way, meaning you will have to adjust) with brown sugar or brown sugar alternative.
You may be wondering what muffins are vegan.
I always tell people that just as with anything else, muffins are vegan when there are no animal products added to them.
In a recipe such as this one that is not vegan, you could possibly expect to see butter, eggs, or even milk added.
This recipe uses alternatives to the animal products in regular muffins
For the fat, rather than using oil or butter, we will use a nut butter or coconut oil.
Pumpkin puree also adds moisture as well as flavor to this recipe.
Vegan Pumpkin Pecan Muffins
Tips for making vegan pumpkin muffins.
This recipe calls for pumpkin puree. Please use pumpkin puree that has no added ingredients and is not ‘pumpkin pie filling’.
Here are some more great tips for you.
- Prep your muffin pan well. This means using both muffin cups and nonstick spray for example.
- Always use fresh ingredients for the best results. This is especially true of leavening agents such as baking soda.
- Resist the urge to fill the muffin cups more than ¾ full. Doing so can cause your muffins to bake over the edges of the cups and onto the pan, a pain to clean up.
- Make your muffins more impressive by using an extra large muffin pan or extra small or mini muffin pan.
How to make vegan Pecan Topping
Pumpkin pecan muffins always seem to taste better with a topping.
The topping should be added to each of the muffins just before baking them.
to make the topping, simple blend together the following ingredients.
- Chopped Pecans– ½ cup.
- Brown Sugar– ¼ cup (or alternative).
- Coconut Oil– 1 tablespoon, melted.
How to store Vegan Pumpkin Muffins.
These muffins should be stored in an airtight container.
If stored in the refrigerator they will get hard but, they may keep for up to a week.
When stored at room temperature, they should keep for a few days.
By the way, while you are here you may also be interested in these ideas.
- Vegan Chocolate and Banana Mousse
- Homemade Vegan Raspberry Crumble.
- Vegan Carrot Cake Sandwich Cookies.
- How to make Vegan Caramel Sauce.
- Panna Cotta in Strawberry Sauce.
- Vegan Almond Milk Ice Cream Recipe.
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Vegan Pumpkin Pecan Muffins
A few notes about this vegan muffin recipe.
These vegan muffins are soft and crunchy due to the pecans on the inside and to the topping.
They are perfect alone or with your favorite beverage.
Start this recipe by preparing the vegan egg replacement.
Mix the chia seeds with warm water and let them sit for ten minutes. You can replace chia seeds with a flaxseed meal if desired.
Ingredients needed to make vegan pecan muffins with pumpkin.
- Vegan Egg Such as ½ tablespoon of chia plus two tablespoons of water.
- All Purpose Flour– 1 â…” cups.
- Baking Powder– 2 teaspoons.
- Baking Soda– ½ teaspoon.
- Ground Cinnamon– 1 teaspoon.
- Pumpkin Pie Spice– 1 ½ teaspoon.
- Pumpkin Puree– 1 cup.
- Coconut Oil- ¼ cup melted (use a vegan butter alternative if needed).
- Brown Sugar– 1 cup.
- Vegan Vanilla Extract– 1 teaspoon.
- Chopped Pecans– ¾ cups.
- Pecan Topping- see above.
How to make Vegan Pumpkin Pecan Muffins
- Prepare the vegan egg as described and the topping as described.
- Preheat your oven to 350 and prep your muffin pan for nonstick.
- In a medium mixing bowl, use a fork or a whisk to mix together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Next, in a mixing bowl, beat together the pumpkin puree, melted coconut oil and brown sugar until creamy. The mix in the vegan egg and vanilla extract.
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just blended. The fold in the chopped pecans by hand.
- Fill the muffin cups ¾ full and top with the pecan topping (dollops work for me).
- Bake for 22-25 minutes or until a toothpick comes out clean. Allow to cool before removing from the muffin pan and serving.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Pumpkin Pecan Muffins, a delicious recipe idea that is perfect for fall breakfast or brunch. Sugar free option.
Vegan Pumpkin Pecan Muffins
Ingredients
- Vegan Egg -1
- All Purpose Flour– 1 ⅔ cups.
- Baking Powder– 2 teaspoons.
- Baking Soda– ½ teaspoon.
- Ground Cinnamon– 1 teaspoon.
- Pumpkin Pie Spice– 1 ½ teaspoon.
- Pumpkin Puree– 1 cup.
- Coconut Oil- ¼ cup melted
- Brown Sugar– 1 cup.
- Vegan Vanilla Extract– 1 teaspoon.
- Chopped Pecans– ¾ cups.
- Pecan Topping- see post
Instructions
- Prepare the vegan egg as described and the topping as described.
- Preheat your oven to 350 and prep your muffin pan for nonstick.
- In a medium mixing bowl, use a fork or a whisk to mix together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Next, in a mixing bowl, beat together the pumpkin puree, melted coconut oil and brown sugar until creamy. The mix in the vegan egg and vanilla extract.
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just blended. The fold in the chopped pecans by hand.
- Fill the muffin cups ¾ full and top with the pecan topping (dollops work for me).
- Bake for 22-25 minutes or until a toothpick comes out clean. Allow to cool before removing from the muffin pan and serving.
Recipe Notes
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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