Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

It's fall and while we love all seasons, let's be honest, fall reigns supreme. So naturally, when we wake up, we want to be reminded it's fall by eating a breakfast that tastes like fall.... and these tbh Pumpkin Breakfast Muffins do just the trick! 


½ cup vegan butter, melted and cooled 
¾ cup light brown sugar 
¾ cup granulated sugar 
1 cup pumpkin puree (not pumpkin pie filling) 
⅔ cup plain dairy free yogurt, no sugar added 
1 teaspoon vanilla extract 
1 tablespoon apple cider vinegar 
2 cups all purpose flour 
1 tablespoon pumpkin spice blend 
1 ½ teaspoon baking powder 
1 teaspoon baking soda 
½ teaspoon salt 
⅓ cup TBH, slightly warmed up


  1. Preheat the oven to 350F and line a cupcake tin with liners and spray each liner with a bit of oil. 
  2. In a large bowl, add melted butter, brown sugar, and granulated sugar, and whisk to cream together for 2 minutes. 
  3. Add the pumpkin puree, yogurt, and vanilla extract and combine. Then the apple cider vinegar, flour, baking powder, baking soda, and salt and vinegar, and mix until just combined. 
  4. Scoop muffin batter into each liner filling ¾ of the way full. Top with 1 teaspoon of TBH in the center of each muffin and use a knife to swirl it into the batter or each muffin.
  5. Bake for 25-28 minutes, until a cake tester or toothpick comes out clean.