Vegan Pumpkin Walnut Muffins
Prep time
Cook time
Total time
Recipe type: Muffin
Cuisine: Breakfast, snack, baked good
Serves: 12 muffins
  • 2 tablespoons ground flax
  • ⅓ cup plus 5 tablespoons water, divided
  • 2 cup plus 2 tablespoons whole wheat pastry flour
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup plus 1 tablespoon coconut sugar
  • 3 tablespoons maple syrup
  • ⅓ cup plus 5 tablespoons water, divided
  • ¼ cup unsweetened almond milk or other plant based milk
  • ¼ cup olive oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts, divided
  1. Preheat the oven to 350˚F and place an oven rack in the middle position. Place muffin cups in a muffin tin or lightly oil the tins.
  2. In a small bowl, mix the ground flax with 5 tablespoons hot water and allow to sit and thicken for about 5 minutes to make a "flax egg".
  3. As an optional step, lightly toast the walnuts until fragrant by cooking them in a large frying pan over medium heat, stirring often and watching closely to prevent burning.
  4. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger and salt until throughly incorporated. In a liquid measuring cup or bowl, stir together the pumpkin puree, coconut sugar, maple syrup, ⅓ cup water, almond milk, olive oil and vanilla until combined. .
  5. Add the pumpkin mixture to the bowl with the dry ingredients, and stir until smoothly combined. Add ¾ cup of the walnuts and stir until evenly distributed. Scoop the batter into the muffin tins by the ⅓ cupful. Sprinkle the remaining ¼ cup walnuts on top of the muffins.
  6. Bake for about 22-25 minutes, until the top crust is dark golden and firm, and a toothpick just barely comes out clean. Allow to cool for 20 minutes before eating (or not!).
Recipe by Spoon With Me at