Holiday Breakfast: Pumpkin Muffins

My work's holiday breakfast potluck wound up being all vegan, thanks to my amazing employees! How sweet of them!

My work’s holiday breakfast potluck wound up being all vegan, thanks to my amazing employees! How sweet of them!

Sticking with the pumpkin theme for this week’s Meatless Monday, I’m sharing this amazing vegan pumpkin muffin recipe with you that I found on I made them for my employees at our holiday breakfast potluck (see pictured on the left) and I plan on making them for my family on Christmas morning. It is definitely a breakfast worth trying this holiday season.

I was inspired by Dough Bakery and made some with different toppers, like walnuts and Tofutti cream cheese. To top the muffins with walnuts, just press a walnut in the top of the batter before the muffins go in the oven. To top the muffins with Tofutti cream cheese, bake the muffins and as soon as they come out of the oven, press the top of the muffin with your thumb and then scoop a small amount of Tofutti cream cheese into the indentation (this was my best guess as to how Dough does it!). I also made some with the optional seeds and almond slices and those turned out pretty good, too; although it isn’t necessary to add those ingredients to make it a flavorful dish. I hope everyone has a Merry Christmas!

I’d love to know, what are you making this holiday season?

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Makes 12-18 muffins



  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 cup soy milk or rice milk
  • 1 tbsp vegetable oil
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin puree
  • 1/2 cup sliced almonds, sunflower seeds or other nuts or seeds (optional)
  • 1/2 cup raisins or dried cranberries (or both, optional)


  1. Pre-heat oven to 350 degrees and line or lightly grease a muffin tin.
  2. Mix together the whole wheat flour, sugar baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl.
  3. In a separate small bowl, combine the soy milk, vegetable oil, maple syrup and pumpkin puree. Pour the wet ingredients into the dry ingredients and combine to make a smooth batter.
  4. Mix in nuts/seeds and dried fruit.
  5. Spoon the batter into muffin tins about 2/3 full, then bake for 20- 25 minutes. Muffins should be golden brown, and a toothpick inserted in the center should come out clean. If not, keep them in the oven a few more minutes.

2 thoughts on “Holiday Breakfast: Pumpkin Muffins

  1. Ha, you’re close! We actually press the scoop of cream cheese into the muffin batter before baking. I have no idea what you’re “supposed” to do. We just make stuff up as we go along. 🙂


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s