There is something about muffins that makes my heart sing.
Especially when the recipe comes from family, like this one from my mother-in-law. This tasty pumpkin nut version is famous in the Smith household, and I am now privy to the recipe.
AJ, my husband, grew up in a hunting family.
So, what does this have to do with a cute baked treat? And with a vegetarian writer who doesn’t even eat meat?
Here’s the sweet story:
Every time the Smith boys go hunting, my mother-in-law sends them on their way at 3:30 am or so with a batch of these baked delights to eat for breakfast.
I don’t know about you, but a freshly baked goodie when you’re sleepily sitting in the dark and freezing cold in a puddle waiting for ducks to fly over sounds divine.
Well, the dessert part, at least…
I’ve eaten these handheld treats before, and they are perfect. Chewy but moist, light but filling – pretty much everything you could ask for in a perfect pastry.
Of course when I got the recipe, I experimented and tweaked it a little. I made them vegan, added some oat flour and whole wheat pastry flour, got rid of a half cup of sugar, and replaced another 1/2 cup with maple syrup.
And you know, I think they are just as good. I love the addition of the maple syrup and the oat flour. Both ingredients give them extra depth of flavor. Add some chopped pecans and this recipe might just be my favorite ever!
If you’re going hunting, going to school, going to work – they are the best start to any kind of day this fall.Print
Learn how to make vegan whole wheat pumpkin muffins, flavored with hearty oat flour, pure maple syrup, and tasty fall spices.
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 2 1/4 cups whole wheat pastry flour
- 3/4 cup oat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegan granulated sugar or coconut sugar
- 1/2 cup pure maple syrup
- 1/3 cup canola oil
- 1/3 cup non-dairy milk
- 1 15-ounce can pure pumpkin puree or homemade puree
- 2/3 cup chopped pecans
- 12 pecan halves
- Preheat the oven to 375ºF and lightly grease two muffin pans.
- Mix together the flax seed and water in a small bowl to make a flax egg and set aside to thicken for a few minutes.
- Combine the flours, spices, salt, baking powder, and baking soda in a medium bowl and mix well. Set aside.
- Combine the maple syrup, oil, non-dairy milk, and pumpkin in a separate large bowl. Stir with a whisk until combined. Add the flax egg and whisk again.
- Toss the chopped pecans with the flour mixture, then add the mixture to the wet ingredients. Stir with a large spoon until just combined.
- Fill the muffin cups to 2/3-3/4 full and top each with a pecan half.
- Bake for 22-24 minutes, rotating once, until a toothpick inserted into the center comes out clean.
- Let rest in the pan for 5 minutes. Remove to a cooling rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Baked Goods
Keywords: vegan muffin, fall, pumpkin, vegan breakfast, maple, whole wheat
Fall is Meant for Something Sweet
Autumn is my favorite time of year to enjoy sweet and fluffy muffins in all the best fall flavors, like chocolate swirl, apple cinnamon, and spiced monkey bread.
And now, you can add this delightful version to the list.
Freshly baked from the oven, you’ll adore ripping one in half, watching the steam waft through the air, inhaling the comforting aroma of warm spices and maple.
With a thick smear of some vegan margarine, you’re just a bite away from pure bliss!
I couldn’t imagine spending a chilly October morning in any other way: sitting on a comfy couch with a cup of coffee and a freshly baked dessert, wearing layers of soft, fuzzy clothing, enjoying the warmth from the heater…
Far better than a super early cold duck hunt outside. Sorry, Smith boys.
Love this recipe? Might as well take a look at all of our favorite pumpkin recipes to make this season.
Or if you are in search of more vegan muffin ideas, you might take a look at some of our favorites:
Do you have any favorite breakfast sweets you like to make during the chillier months of the year? What do you think about using whole wheat pastry flour and oat flour in this recipe? Let’s chat below, and don’t forget to rate the recipe!
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on October 10, 2014. With additional writing and editing by Nikki Cervone. Last updated: April 21, 2023 at 13:21 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).