WFPB Pumpkin Breakfast Muffins (Gluten Free & Vegan)
These vegan Pumpkin Breakfast Muffins are the ultimate Fall breakfast, dessert and snack. They’re also whole-foods, plant-based, oil-free, refined sugar free and gluten free so you can feel great with every bite.
I’m all about that pumpkin life in the fall. Whether it’s pumpkin pie, pumpkin scented candles and yes, even pumpkin spice lattes (here’s a link to a simple recipe) I want in. That’s why I had to create a pumpkin inspired recipe that is equal parts delicious and simple! It’s important to me when developing recipes that they are plant-based compliant, so not only do these muffins taste good, they’ll make you feel good too.
Whole-Foods, Plant-Based Meal Plans
I actually first released the recipe for these Pumpkin Breakfast Muffins in the summer to members of Plant Ahead. For those who don’t know, Plant Ahead is my Whole-Foods, Plant-Based recipe club, where members get a new vegan meal plan, shopping list and caloric breakdown in their inbox every single week!
The best part about our plant-fueled meal plans is that we take the guesswork out of meal prepping vegan food. You no longer have to spend hours searching for delicious plant-based recipes on Pinterest! Not to mention compiling your own shopping list and doing math equations to figure out the nutritional information. Plant Ahead takes care of all of that for you with our PDF meal prep packages delivered to you every single week.
Join thousands of others who have said “yes” to an easy, affordable plant-based lifestyle with our practical wfpb meal plans:
HECK YES I'M IN
This Pumpkin Breakfast Muffin recipe was a fan favorite so I am sharing it with all of you just in time for Fall. I think these muffins would be great to bring for a Thanksgiving brunch, or as a healthified Thanksgiving Dessert!
WFPB Pumpkin Breakfast Muffins
- 1 banana mashed
- 2 cups pureed pumpkin
- 3 tbsp maple syrup
- 2 cups oat flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1 cup organic vegan chocolate chips
- Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, and maple syrup.
- In a small bowl, combine oat flour, baking powder, salt, cinnamon, and ginger. Combine the wet and dry ingredients. Fold in chocolate chips.
- Spoon batter into lined muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.