These vegan frosted pumpkin mini muffins are absolutely delicious, full of flavor and fluff. They are vegan and gluten free, but do not worry – they are enjoyed by all! Add this recipe to your fall round up of baking goods for sure.
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While working from home this year, I have come to enjoy having a baked good in the morning or as an afternoon snack. And of course, dessert as well. But during the summer, I took a break from the baked good making because let’s be honest, I typically crave all the cold foods when it is hot. However, now that the temperature is cooling down a bit and there’s a rainy day here and there, the baked good making is back in session. And what better recipe than these vegan frosted pumpkin mini muffins, right? And of course, mini versions are always a good time!
SO… what will you need?
- Pumpkin puree: I use canned but you can always make your own homemade puree. However, it is very important that you use pumpkin puree and not pumpkin pie filling
- Almond flour: since I am keeping this recipe gluten free, I used almond flour (recipe is also paleo if you skip the frosting!). I have not tested it with any other flour but if you do, please let me know!
- Almond butter: feel free to sub any nut or seed butter but I cannot insure the flavor profile. I tend to use almond butter in baking because it is generally neutral in flavor.
- Eggs: I have not tested with flax or chia eggs, but I have used egg whites as a replacement (1 egg to 2 egg whites ratio) which works just as well
- Coconut sugar: coconut sugar acts as a blend of white and brown sugar texture wise. You can replace with any granular sugar but not liquid sugar, otherwise I cannot insure the texture
- Baking powder AND baking soda
- Pumpkin Spice, Cinnamon and Vanilla!
When it comes to the frosting, I have been making this vegan yogurt frosting for many desserts, as it is so easy! I use this plant based yogurt usually but have used whichever I have on hand as well. For the consistency, all you have to do is add almond milk to thin it out. As a disclaimer however, I would wait to pour the frosting on the muffins until they are ready to enjoy because after a day, the frosting tends to become more transparent as it soaks into the muffin!
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Ready to get baking these delicious vegan frosted pumpkin mini muffins?
Vegan Frosted Pumpkin Mini Muffins
- Mini Muffin Tray
- Mixing Bowl
- 3/4 cup almond flour
- 1/4 cup almond butter can sub any nut/seed butter
- 2 flax eggs can sub 2 eggs whisked
- 1/3 cup coconut sugar
- 3/4 cup pumpkin puree
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup vegan yogurt plain or vanilla
- 1 tsp maple syrup
- 2 tbsp almond milk depending on yogurt consistency
- splash vanilla if using plain
- 1/4 tsp pumpkin spice
- Make the two flax eggs by combining 2 tbsp of flaxseed meal with 7.5 tbsp water. Let sit for 10 minutes until it gels. Can substitute with 2 eggs
- Preheat oven to 350 degrees Fahrenheit
- Whisk together all mini muffin ingredients in a mixing bowl until well combined
- Spray mini muffin tray with oil and fill each tin about 3/4 of the way
- Bake for 15-16 minutes at 350 (see notes for regular sized muffins)
- Take the mini muffins out to cool
- While mini muffins are cooling, whisk together frosting
- Once mini muffins are cool, pour frosting over the top using a spoon for each one
- For regular sized muffins, bake at 350 degrees for 22-23 minutes
- For the frosting, I would wait to pour the frosting on the muffins until they are ready to enjoy because after a day, the frosting tends to become more transparent as it soaks into the muffin!