Easy Plant Based Pumpkin Muffins to Bake with your Toddlers

This is an easy recipe to make with your kids, or for any human who loves muffins. I don’t know about you but in my search for a plant based diet I have tried some DOOZY recipes that are either completely inedible, smell like a dumpster, or I love but my kids will not eat.

This recipe was 5 stars therefore I had to share it with you!

Let’s be honest – I don’t have an instagram worthy photo of these delicious muffins we made, because I have 3 toddlers. What counts is that they were super yummy, and nobody killed each other in the making of this recipe!

Here are the reasons I really thought this recipe was grand:

-It is oil free (thanks to applesauce!)

-This mixes in ONE bowl (less dishes!)

-These muffins are dairy/refined sugar free (but doesn’t taste like a brick)

Plant Based Pumpkin Muffin Recipe

Ingredients you will need:

• 2 cups flour (spelt, all-purpose, whole wheat, or 1–1 GF)
• ⅔ cup coconut sugar
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of salt
• 1 can (15oz) 100% pumpkin puree
• ⅓ cup unsweetened applesauce
• ⅓ cup unsweetened plant milk (we use almond)
• 1 – 2 teaspoons vanilla. Don’t use imitation! Look up how it’s made and you’ll understand why. We like this vanilla here!
• chopped pepitas (pumpkin seeds), optional topping

I highly recommend these reusable silicone cups! Not only are they eco-friendly, but they last forever and can also be used for arts & crafts!

• Preheat oven to 350 degrees F
• In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, salt and cinnamon.
• Add the pumpkin puree, applesauce, vanilla, and non-dairy milk (we use almond), mix well. Don’t over mix or the texture of the muffins will be like a rock from your backyard.

• Add batter by the large spoonful to lined 12 cup muffin tin, filling just to the rim. The boys slopped batter all over the counter, but I’m convincing myself it was good practice with fine motor skills.
• Sprinkle with the optional chopped pepitas. We did not do this because pepitas were not in the pantry, and to be honest we are go with the flow recipe people! Make it work for you.
• Bake in the oven for 20 – 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean.
• Let muffins cool a few minutes, and then move to wire rack so they can cool.

Make sure to store these pumpkin muffins in the fridge to last up to a week, or on the counter for 2-3 days.

When we made these, Justin hid them in the pantry and I found completely covered in mold a week later. I give that experience 0 stars!

Comment below if you try this recipe and let us know how you like it!

Have a Joyful day my friends!