Pumpkin Spice Muffins

Today I want to share some extra gooey pumpkin spice muffins with you. I made a recipe video over on Youtube so please give it a watch, share, like and subscribe :) I think I covered all of the social media verbs in that sentence. 

Back to the muffins. I know, pumpkin muffins seems pretty #basic. And with the fall season here, there is a lot of basic behavior on display. Here are some of my favorite tell-tale signs of basic-ness.   

  • Announcing to the world that autumn has arrived by posting a photo of yourself wearing a sweater and using the hashtag #sweaterweather. Double points if you're also wearing Uggs.

  • Lighting a pumpkin spice candle in your apartment to celebrate the first day of fall, even if the aroma is asphyxiating.

  • Referring to your male friends as "bros" and comparing yourself to the cast of The Hangover.

  • Posting a duck-face or other mysterious-but-constipated selfie on Instagram. Double points if you use Taylor Swift lyrics as your caption.

  • Using the phrase "man cave."

  • Drinking Red Bull vodkas.

  • Taking a "hotdogs or legs" photo at the beach, and not ironically.

  • Ordering a pumpkin spice latte at Starbucks, and not ironically.

That last one brings me to a confession: I love a damn good pumpkin dishy food around the holidays.

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I hope that the basic-ness of pumpkin muffins is tempered by the fact that these pumpkin spice muffins are insanely delicious and melt in your mouth. Alas, you must judge my basic-ness just as I would judge any other pumpkin-loving, sweater-wearing, selfie-taking basic B . 

In all seriousness, these muffins got high approval ratings from friends and family, all of whom were surprised that these were vegan! So enjoy being basic while pumpkin season lasts!

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Pumpkin Spice Muffins


Muffin Batter

  • 1 cup all-purpose flour

  • 2/3 cup rolled oats

  • 1/2 cup almond meal

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon sea salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 1/4 cups pumpkin puree (canned or fresh)

  • 1 large ripe banana, mashed

  • 6 tablespoons pure maple syrup

  • 1/2 cup brown sugar

  • 1/4 cup coconut oil

  • 1 teaspoon vanilla extract

  • 2 flax eggs*

  • 1/2 cup almond milk

  • 1 cup raisins

*To make one flax egg, mix 1 tablespoon of ground flaxseeds (flaxmeal) with 2 1/2 tablespoons of water. Stir and let sit for 15 minutes to thicken.

Crumb Topping

  • 1/4 cup all-purpose flour

  • 1/4 cup brown sugar

  • 1 1/2 tablespoons vegan butter

  • 2 tablespoons pecans, finely chopped

  • 2 tablespoons pumpkin seeds, diced

  • 1/8 teaspoon cinnamon

  • 1/8 teaspoon pumpkin pie spice


  1. Preheat oven to 350 degrees F. Grease and flour a standard 12-cup muffin tin. Alternatively, you can use muffin liners.

  2. In a medium bowl, mix together the dry ingredients with a whisk until combined (flour through baking powder).

  3. In a large bowl, add the pumpkin puree, banana, maple syrup, brown sugar, oil, and vanilla extract. Whisk until thoroughly incorporated, about 1 minute.

  4. To the wet ingredients, add the flax eggs. Drizzle in the almond milk slowly, whisking while you pour.

  5. Add 1/4 of the the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Repeat in batches. Do not overmix the batter, as it may get tough. Fold in the raisins.

  6. Fill the muffin tins 3/4 full with the batter.

  7. For the crumb topping, mix all ingredients with your fingers or a pastry cutter until it crumbles and mimics the texture of wet sand. Top the muffins with the crumb mixture.

  8. Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let the muffins cool in their tins for 15 minutes before transferring to a wire rack tray to cool.

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