Thursday Treat: Pumpkin Spice Muffin Bites

Thursday Treat: Pumpkin Spice Muffin Bites

Pumpkin Muffin3

Hiya everyone! So I am a very traditional baker. Especially when it comes to anything pumpkin…however, i decided to step out of the box and do something funky for me. Hence… baking something vegan! It was actually a lot more enjoyable than I thought it would and a lot easier. I think the total prep time was less than 20 minutes and the clean up was quick as well.

The trick here is the almond milk- it basically replaces eggs/butter/milk. The pumpkin helps to keep everything moist as well.

A special thanks to Sarah R. for being my taste taster!!!!!

Pumpkin Muffin1


  • 2 cups of all purpose flour
  • Just under 1 cup of sugar (i eyeball this!)
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1⁄2 teaspoon of nutmeg
  • 1⁄2 teaspoon of pumpkin pie spice
  • 1⁄3 cup of pure pumpkin puree*
  • 3⁄4 cup of almond milk
  • 1⁄4 cup of canola oil
  • Streusel Topping
  • 1⁄3-1⁄2 cup of flour
  • 3-4 tablespoons of packed brown sugar
  • 2 tablespoons of vegan butter


  1. Preheat your oven to 350 degrees.
  2. Combine all of the dry ingredients and stir together
  3. Add the wet ingredients and gently combine. Do not overstir.
  4. Combine the streusel ingredients in a separate bowl and crush together using a fork. The topping should be crumbly. You made need to add an extra sprinkle or two of flour.
  5. Scoop the wet mix into greased (vegan butter or canola oil spray) mini muffin tins. Top with the streusel topping.
  6. Pumpkin Muffin2Cook 15-18 minutes or until cooked through (using a toothpick, make sure nothing comes out of the muffin when you “stick” it).
  7. Enjoy!

PUmpkin Muffin4

I think that I have totally fallen in love with this recipe. I am pumpkin crazy during the fall and this is just SO good. They are even better second day. Let me know if you make it and how it comes out. I hope you enjoy.

* Be sure it’s pure pumpkin and NOT pumpkin pie in a can.

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