These Vegan Pumpkin Muffins are the perfect healthy autumn treat! Made with simple, wholesome ingredients, these muffins are free of eggs and refined sugar, making them a delicious option for anyone following a vegan lifestyle. The natural sweetness from banana and pumpkin pulp gives these muffins a soft, moist texture, while oat milk and olive oil keep them rich and flavorful. Topped with a handful of chocolate chips, they are a fantastic balance of nutrition and indulgence. Whether you’re enjoying them for breakfast or as an afternoon snack, these muffins will quickly become a fall favorite!
Why You’ll Love This: You’ll love these pumpkin muffins for their simplicity and healthfulness. They’re naturally sweetened, so there’s no need to feel guilty when reaching for one (or two!). The combination of banana and pumpkin makes these muffins super moist and tender without the need for eggs, while olive oil adds a hint of richness. The oat milk keeps them dairy-free, making this recipe a wonderful option for vegans and those with dietary restrictions. Plus, they’re quick to make, requiring just one bowl and minimal prep time. These muffins are ideal for busy mornings, and they also freeze well for meal prep!
Perfect Occasion: These vegan pumpkin muffins are perfect for fall mornings, whether you’re enjoying them with your favorite hot drink or packing them for an on-the-go snack. They’re also great to serve at a brunch, afternoon tea, or even as a light dessert. These muffins are a great option when you want a quick, healthy treat to share with friends and family, or just to keep around for yourself throughout the week. Since they’re free of refined sugar, they make a perfect treat for both adults and kids alike!
Decoration Tips: For added flair, sprinkle the tops of the muffins with a few extra chocolate chips before baking to make them look even more inviting. If you’d like to go a step further, you can add a light dusting of powdered cinnamon on top for an extra autumnal touch. To make the presentation more festive, you can serve these muffins in decorative fall-themed muffin liners, or drizzle a little melted dark chocolate on top for a more indulgent feel. These muffins are best served warm, straight out of the oven, but they’ll stay soft and delicious for days!
Ingredients:
- 1 ripe banana
- 100 g all-purpose flour
- 50 g extra virgin olive oil (or any neutral oil)
- 80 g oat milk
- 1 teaspoon baking powder
- 50 g pumpkin puree
- Chocolate chips, for topping
Instructions:
- Prepare the Batter:
In a large bowl, mash the ripe banana until smooth. Add the pumpkin puree, olive oil, and oat milk, and mix well until all the wet ingredients are fully combined. - Add the Dry Ingredients:
Sift the flour and baking powder into the wet mixture, and stir gently until you have a smooth batter. Be careful not to overmix, as this can make the muffins dense. - Fill the Muffin Cups:
Preheat your oven to 175°C (350°F) and line a muffin tray with paper liners. Spoon the batter evenly into the liners, filling each about two-thirds full. Top each muffin with a sprinkle of chocolate chips for extra indulgence. - Bake the Muffins:
Place the muffin tray in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes to avoid overbaking. - Cool and Enjoy:
Once the muffins are baked, remove them from the oven and let them cool slightly in the tray before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Enjoy these healthy and delicious vegan pumpkin muffins as a perfect autumn snack!
Enjoy!