Yep, it’s pumpkin season alright.

And I’m okay with pumpkin everything (even semi-questionable pumpkin flavored tortilla chips–dunk them in guac), so no complaints.

It’s also baking season… for more than one reason.

Reason numero uno: it’s not hot as heck out (or inside my apartment).

Which leads to reason number two: the oven is like a heater–yay–plus it produces hot food.

Hot food = hot body, which is a good thing (duh).

And our third reason: I need some insulation on my twig bod to prepare for the cold months, and baked goods is the most efficient way to go.

Now I’ve made pumpkin muffins before, but I was wanting to whip up a vegan treat without refined sugars.

Because I like to make life difficult of course.

Lo and behold I found a promising recipe over on Well Plated. Thanks Erin!

Erin took her muffins to the next level by adding choc chips, but I went the slightly healthier route (it was a struggle, believe me) and left the chocolate out of the picture.

That way, you can serve these bad boys with a savory squash soup, or for breakfast with a glob of peanut butter smothered on the steamy interior. Yes, please do that.

Not that you can’t consume chocolate with soup or for breakfast (I do the the latter on the regular… there are too many recipes to even list here hehe).

So what all goes into these fall-flavored carby bites of bliss?

Pure maple syrup for a hint of sweetness, unrefined coconut oil, flaxseed meal, pumpkin puree (of course), pure vanilla extract, unsweetened coconut almond milk blend, whole wheat flour (feel free to use AP gluten-free flour), baking soda, baking powder, sea salt, and last but definitely not least, pumpkin pie spice!

Sprinkle the tops of your muffins with toasted pepitas aka pumpkin seeds, then it’s time to get a-baking!

Just do not over-bake, please and thank you.

Serve warm with salted peanut butter and a drizzle of maple syrup.

Or a plop of melted chocolate if you really want to get the party started after all.

P.S. Oh yeah, make sure your ingredients are room temperature so the coconut oil doesn’t get cold feet and chunky when it meets the other ingredients.

P.P.S. Really, these guys aren’t too sweet to serve with lunch or dinner, and they are more bready than my typical moiiissst dessert-like vegan muffins.

P.P.P.S. I like to pop mine in the microwave for 13 seconds to get them nice and warm the next day… if there are any leftover, that is.

P.P.P.P.S. They are best within the first couple days so eat up! Or wrap each individual muffin in plastic wrap then store them all in a ziplock baggy in the freezer. When your muffin craving hits, thaw one or two out, then zap them until they’re warm.