Vegan Pumpkin Muffins with Pecans
Servings: 24 muffins
Calories: 224kcal
Moist, flavorful, dairy-free and egg-free, these pumpkin muffins with pecans are delicious! Made with solid-pack pack pumpkin, pumpkin pie spice, coconut oil, whole wheat flour, and tahini, these vegan pumpkin muffins are good any time of year.
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Ingredients
Dry Ingredients
- 3/4 cup organic brown sugar packed
- 3/4 cup organic white sugar
- 2 cups Whole Wheat Flour
- 1 cup oats old fashioned rolled oats
- 1 Tablespoon baking powder
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 Tablespoon agar agar *see note
Wet Ingredients
- 8 medjool dates pitted and soaked
- 1½ cup plant milk I used cashew milk
- 15 ounce canned pumpkin solid pack
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla
- 1 Tablespoon tahini paste
- 3/4 cup coconut oil melted
- 1 cup chopped pecans Optional: more for topping
OPTIONAL Crumb Topping
- 3/4 cup chopped pecans
- 1/4 cup organic white sugar
- 1/4 cup organic brown sugar packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cups all purpose flour
- 1/2 cup vegan butter (or coconut oil) melted
Instructions
- Pit and soak the dates in hot water for 30 minutes.
- Preheat oven to 350°
- In a large mixing bowl, combine together dry ingredients and set aside.
- Put pitted, soaked and drained dates in a high speed blender along with plant milk of choice. Blend for about three minutes on high speed until dates have been fully processed and incorporated into the liquid.
- Pour date/milk mixture into a mixing bowl with the coconut oil, pumpkin, apple cider vinegar, vanilla, and tahini. With an electric mixer, mix together for about 2 minutes or until mixed, light and fluffy.
- Pour the wet ingredients into the dry ingredients all at once and with a mixer, fully incorporate. You might need to finish mixing by hand with a large spoon. Do not over mix the batter or the muffins will become tough.
- Fold in the pecans.
- Fill muffin cups about 3/4 full. Top with optional chopped pecans or optional sugar/crumb topping. Bake at 350° for 24-26 minutes, until top springs back when gently pushing. cool on a rack.
- Top with optional frosting if desired. Link will be in recipe notes.
OPTIONAL Crumb Topping
- Chop pecans and melt vegan butter.
- Stir together chopped pecan, flour, sugars, salt, and cinnamon.
- Incorporate oil till crumbly
- Sprinkle on top of unbaked muffins and bake as per recipe instructions. 350° for 24-26 minutes.
Notes
- (affiliate link) agar agar is useful to help bind the muffin together and helps make it soft. I have only found on Amazon (affiliate link above). When I haven't had it in my pantry, I've still made the muffin recipe. It will taste the same but might not hold together quite as well.
- You may cook your own pumpkin if you desire. I use canned pumpkin. Make sure you use what is called "solid pack" or "pumpkin puree" and NOT pumpkin pie mix.
- Make sure to drain the water from the soaked and pitted Medjool dates. Otherwise, your batter will be way too wet.
- Spritz the muffin cups with a little cooking oil or the muffins will stick to the paper or sides of muffin cup.
- (Healthiest option) Sprinkle a few pecans on top before baking.
- Frost the tops with an icing of choice. Try my Crazy Good Salted Caramel Frosting with Medjool Dates. If you make this frosting recipe, you will want to double it.
- Make a crumb topping and sprinkle on top before baking. Ingredients and instructions for optional crumb topping can be found above in the recipe. Please be aware that with nutritional information for this optional topping has not been calculated in the nutrition facts.
Nutrition
Serving: 1muffin | Calories: 224kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 122mg | Potassium: 226mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2770IU | Vitamin C: 0.8mg | Calcium: 69mg | Iron: 1.2mg