vegan pumpkin muffins with pumpkin buttercream frosting.

Light and fluffy muffins full of pumpkin flavour, frosted with a creamy pumpkin buttercream.


This healthy vegan muffins recipe is made in one bowl with simple ingredients! Vegan, gluten free and high in protein.




Pumpkin Muffins


1 3/4 cups gluten free flour

1/4 cup vegan vanilla protein powder (I used KIN - use code rosie10 for 10% off)

⅔ cup coconut sugar

3 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

1 ½ cups pumpkin puree

⅓ cup unsweetened applesauce

⅓ cup unsweetened plant milk

1 teaspoons vanilla


Preheat oven to 170 degrees.

Line 12 cup muffin tin with liners. In a medium mixing bowl, mix together the flour, protein, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well - Don’t overmix!! Spoon the batter into the muffin tin. Place on the centre rake in the oven and bake for 20 – 25 minutes. To test for doneness, stick a toothpick in the centre and it should come out clean. Let muffins cool a few minutes, move to wire rack.






Pumpkin Buttercream


1 cup dairy free butter

1/2 cup pumpkin puree

4 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg


In a mixer, add the butter and the pumpkin puree and mix until combined.

Add the powdered sugar and mix on a low speed until the butter/pumpkin mixture and the powdered sugar are combined. Add in the vanilla and spices.

Continue to beat on medium speed until the frosting is creamy.

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