Vegan Pumpkin Muffins with Vanilla Glaze
These warmly spiced pumpkin muffins are the kind of bake that fills your kitchen with the best possible smell — cinnamon, ginger, nutmeg, and cloves all working together in perfect autumn harmony. The batter comes together in two bowls, and a clever flaxseed-and-water mixture stands in seamlessly for eggs, giving each muffin a tender, moist crumb without any animal products in sight. Pumpkin puree and a blend of organic cane sugar and brown sugar keep things rich and deeply flavored, while plant-based milk ties the wet ingredients together effortlessly. The two-temperature baking trick — starting hot at 425°F before dropping to 350°F — is what gives you those gorgeous domed tops that look like they came straight from a bakery case. Once the muffins cool, a simple vanilla glaze made with powdered sugar, plant-based milk, and vanilla extract gets drizzled over the top for a finishing touch that takes them from great to genuinely impressive. This batch makes 12, so there's plenty to share at a brunch, pack into lunchboxes, or quietly eat over the sink before anyone else wakes up. No one will miss the dairy or eggs — these stand completely on their own.
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 1 can (15 oz) pumpkin puree
- ½ cup neutral oil (such as canola or avocado oil)
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
For the vanilla glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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