Better Vegan Pumpkin Muffins


Better Vegan Pumpkin Muffins // Nosh and Nourish


2 cups
Whole Wheat Pastry Flour
1 1⁄2 teaspoon
Baking Powder
1⁄2 teaspoon
Sea Salt
2⁄3 cups
Coconut Sugar
1 1⁄2 teaspoon
1⁄2 teaspoon
Ground Ginger
1⁄4 teaspoon
Ground Cloves
2 tablespoons
Ground Flax
6 tablespoons
Warm Water
1 teaspoon
15 ounces
Pure Pumpkin Puree (not pumpkin pie filling)
1⁄4 cup
Coconut Oil (melted)
1⁄2 cup
Chickpeas (mashed)
1⁄4 cup
Vanilla Almond Milk
3 tablespoons
Raw Pumpkin Seeds (to adorn the top)


  1. Combine 2 Tbsp flax plus 6 Tbsp warm water. Refrigerate for 15 minutes.
  2. Preheat oven to 400 degrees.
  3. Mash chickpeas well, or combine with almond milk and use the immersion stick blender to puree.
  4. Combine all ingredients, except pumpkin seeds, but including the chilled flax in a medium bowl. 
  5. Spray a muffin tin with non-stick spray.
  6. Fill each cup to the top.
  7. Press pumpkin seeds into the top of each muffin batter.
  8. Bake for 30 minutes, or until lightly browned.

Yields 12 Muffins