Cinnamon Crunch Pumpkin Muffins
Whip up the fluffiest Vegan Cinnamon Crunch Pumpkin Muffins in just 20 minutes! With whole wheat flour, they are great for breakfast or for a midday treat.
– 2 TBS chia seeds + 5 TBS water
– 1/2 cup oil
– 1 15 oz can pumpkin
– 2/3 cup sugar
– 1 cup all pupose flour
– 1 cup whole wheat flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 2 tsp cinnamon
– 3/4 tsp nutmeg
– 3/4 tsp salt
For topping: 1 TBS sugar + 1 tsp cinnamon
Preheat the oven to 350 & oil a muffin tin. In a small bowl, combine chia “egg,” oil, pumpkin, and
sugar. Mix to combine.
In a large bowl, mix flours, baking powder, baking soda, cinnamon, nutmeg, & salt. Pour wet into dry. Spoon muffin batter into 9 tins.
Sprinkle cinnamon sugar mix on top of all muffins and bake for 18-22 minutes, until a knife stuck in the center comes out dry.
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