10 Ingredient Pumpkin Spice Muffins




Yield 10



  1. Preheat your oven to 350 degrees F
  2. In a large bowl, whisk together flour, sugar, baking soda & pumpkin spice.
  3. In a medium bowl, combine your pumpkin puree and whisk in the non-dairy milk, vinegar & vanilla extract.
  4. Fold the wet with the dry and mix until evenly incorporated. You can use a mixer or throw everything into your blender.
  5. Line your muffin pan with baking cups, optional.
  6. Using a tablespoon scoop, measure out two rounded scoops of batter per cup.
  7. Top each with a sprinkle of pumpkin seeds and rolled oats.
  8. Bake for 22-26 minutes or until golden brown and cooked in the middle.
  9. Let completely cool before peeling the liner, if you're not using a liner let cool for 5 minutes before enjoying.


1 tsp of Pumpkin Spice is a combination of 1/3 tsp ground Cinnamon, 1/6 tsp ground Ginger & ground Nutmeg, 1/8 tsp ground Cloves & ground Allspice.You can substitute for any flour and/or sugar combination you prefer.

Courses Dessert, Breakfast

Cuisine Gluten-free, Vegan, Oil-free

Recipe by The Plant Philosophy at