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Horizontal close-up image of two pumpkin muffins with pecans on top of a white plate.

Vegan Whole Grain Maple Pumpkin Muffins

  • Author: Raquel Smith
  • Total Time: 37 minutes
  • Yield: 14-16 muffins 1x


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


  1. Preheat the oven to 375ºF and lightly grease two muffin pans.
  2. 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.
  3. Combine the flours, spices, salt, baking powder, and baking soda in a medium bowl and mix well. Set aside.
  4. 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.
  5. Toss the chopped pecans with the flour mixture, then add the mixture to the wet ingredients. Stir with a large spoon until just combined.
  6. Fill the muffin cups to 2/3-3/4 full and top each with a pecan half.
  7. Bake for 22-24 minutes, rotating once, until a toothpick inserted into the center comes out clean.
  8. 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