Pumpkin Pie Muffins

Name: Pumpkin Pie Muffins
Yield: 12
Ingredients: 1 1/4 cups all purpose flour; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt ((omit if aquafaba is salted)); 1 15 oz can pumpkin puree (not pumpkin pie filling) ((1 3/4 cups)); 1/3 cup aquafaba; 3/4 cup cane sugar; 2 teaspoon gingerbread spice ((or pumpkin pie spice))

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A moist, hearty pumpkin muffin without oil, dairy or eggs and huge on taste.

By: lazyveganbaker@gmail.com (via Thelazyveganbaker)

Original Publish: Oct 2, 2016

Last Updated: Mar 1, 2026

Yields: 12

Ingredients

1 1/4 cups all purpose flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt ((omit if aquafaba is salted))
1 15 oz can pumpkin puree (not pumpkin pie filling) ((1 3/4 cups))
1/3 cup aquafaba
3/4 cup cane sugar
2 teaspoon gingerbread spice ((or pumpkin pie spice))

Instructions

Preheat oven to 350F. Lightly grease or spray a 12-cup muffin tin with oil or line with cupcake papers to keep it entirely oil-free.
In a large bowl, combine the pumpkin puree, aquafaba, and vanilla. Mix well.