These Oil-free Vegan Pumpkin Muffins are made with dried cherries and pumpkin seeds are easy to make, dairy-free, rich in pumpkin spices, nut-free and are low-fat and healthy! There is also a gluten-free version!
VEGAN PUMPKIN MUFFINS
I think it’s a good sign that these Oil-free Vegan Pumpkin Muffins with Cherries and Pumpkin Seeds are flipping fantastic when I eat 5 in a row, wouldn’t you say so? But, fear not, these are so healthy that they basically pass for breakfast.
These muffins are whole grain and bursting with some yummy nutrition. The seeds are optional. The best part is they bake in just 15 minutes! Yup, I’ll say it, these are my favorite pumpkin muffins I’ve made to date. The best part is how healthy and filling they are. They are satisfying without all the yucky junky ingredients. I also created a gluten-free version for y’all!
OIL-FREE AND LOW-FAT PUMPKIN MUFFINS
When I set out to create these Vegan Pumpkin Muffins oil-free, I wanted them to be super easy to make, loaded with spice flavor and low-fat, so I can eat a ton of them, lol. I achieved that and they are incredibly delicious. They are also nut-free, yay! Now, I am by no means a low-fat eater when it comes to desserts, I am not a diet blog. However, I do get requests for lower fat desserts and sometimes it feels good to eat something lower fat and it be more on the lines of healthy. You can learn all my tips and tricks for oil-free on How to Cook and Bake Without Oil!
Even though these are low-fat, I promise they taste just as heavenly!
I knew these were good when my mother-n-law had one and loved them! She is not vegan and kept saying how good they were!
HOW DO YOU MAKE VEGAN PUMPKIN MUFFINS?
For this easy recipe, you only need 8 ingredients:
- spelt flour (OR the gluten-free version listed below)
- baking powder
- pumpkin spice
- lite coconut milk or cashew milk
- maple syrup
- coconut yogurt or another creamy non-dairy yogurt (do NOT use low-fat)
- dried cherries
Add the dry ingredients and whisk well.
To a separate medium bowl, add the liquids and whisk until smooth. Then, pour the liquids over the dry and gently stir just until smooth and combined. Do NOT over mix,which results in overly chewy, tough muffins.
Add the dried cherries or other mix-ins listed. Dried cranberries or chocolate chips would be yummy as well. Just gently/briefly fold them in.
Pour the batter into the lined muffin pan and, if using, top with the pumpkin seeds and gently press them into the batter so they stick while baking. Bake 15 minutes until risen, golden, fluffy and a toothpick comes out clean.
Tip: These bake up light, fluffy and tender. Not at all wet mushy or dense like a lot of pumpkin muffins can be. It’s important to weigh the ingredients and NOT OVER MIX the batter.
Can we please talk about the perfect muffin texture? These are soft, yet have that nice hearty bite you want with a muffin without them being chewy. I am not a fan of muffins that are so chewy it’s like gnawing on them. These have the perfect balance.
I also made a version with dark chocolate chips and my Pumpkin Spice Caramel Sauce and oh myyyyy! DIVINE. Enjoy!
I really hope you all love these oil-free vegan pumpkin muffins!
OTHER VEGAN MUFFIN RECIPES TO TRY:
- Best Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Gluten-free Double Chocolate Muffins
- Whole Wheat Chocolate Muffins
- Bakery-Style Cinnamon Streusel Muffins
- Cranberry Orange Muffins
- Caramel Crusted Pumpkin Muffins
- Sweet Potato Cinnamon Muffins
- Cinnamon Coffee Chocolate Chip Muffins
- Chocolate Chip Cherry Muffins
Vegan Pumpkin Muffins (Oil-free)
- 1 1/2 cups (192g) spelt flour (SEE NOTES below for GF version and please use a scale for accurate results!)
- 1 tablespoon (15g) baking powder
- 1 tablespoon pumpkin spice
- 1/2 teaspoon fine salt
- 1/2 cup + 2 tablespoons (200g) pure maple syrup
- 1/4 cup + 2 tablespoons (90g) room temperature canned "lite" coconut milk (I highly recommend Thai Kitchen for best results. You can use another creamy milk like cashew, but do not use light or low-fat milks or the muffins may be too dry)
- 1/4 cup (60g) canned pumpkin
- 2 tablespoons (30g) room temperature coconut yogurt or another creamy non-dairy yogurt (do NOT use low-fat)
- 1/2 cup (80g) dried cherries (do NOT omit these, they provide moisture to the muffins, which is important since they are low-fat UNLESS using chocolate chips, then you can omit)
- Optional topping: 1/4 cup (40g) raw pumpkin seeds
- Other optional add-ins: Feel free to add in walnuts/pecans to the batter at the same time of the cherries, but I wouldn't add too many in the batter or it can make the muffins too tender, and make sure they are small pieces, not whole nuts. Also, chocolate chips are delicious too in these!
- Preheat the oven to 375ºF (190ºC) and line a muffin pan with 10 parchment paper liners. They will not stick to parchment or the staybrite foil liners, but regular paper, I don't recommend.
- Add the spelt flour (OR the oat and brown rice flour), baking powder, pumpkin spice and salt to a large bowl, and whisk well.
- To a separate medium bowl, add the syrup, milk, pumpkin and yogurt and whisk until smooth. Pour the liquids over the dry and add the cherries at the same time. Stir gently until the batter comes together and is smooth. DO NOT over-mix the batter, which can result in dense muffins. As soon as the flour is mixed in, stop stirring.
- Divide the batter into the 10 liners. I recommend using an ice cream scoop, this will yield nice round dome tops and a better overall interior texture. Top with the pumpkin seeds if desired and gently press them into the batter, just so they stick.
- Bake for 15 minutes on the middle rack. They are done when they have risen, are golden and a toothpick comes out clean. Mine were perfect at 15 minutes, be VERY careful about over-baking these or they can turn dry. Cool 20 minutes in the pan and then remove to a cooling rack and enjoy! These are fantastic with a hot cup of coffee. Keep the extras covered tightly so they don't dry out.
To make these gluten-free, sub the spelt flour with 1 1/4 cups superfine oat flour (160g) and 1/4 cup (40g) brown rice flour and make sure to use a scale for baking, it WILL make a difference. All the rest of the ingredient are the same and the bake time is exactly the same (15 minutes).