Vegan Pumpkin Biscoff Muffins
These vegan pumpkin muffins filled with Biscoff cookie butter are just one word: AMAZING! They are so easy to make, fluffy, gooey, and full of those Fall flavors we all love.
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Fall is only 5 days away, to celebrate I have whipped up the most amazing pumpkin recipe you’ve ever had! My husband and I danced the first time we tried these; I think you will dance too when you make them.
If you haven't tried the Biscoff cookie butter yet you are in for a treat my friend, it is so delicious! I had never tried it either before testing this recipe and I found it at Target the other day while shopping for a few last-minute school supplies.
As always, I’ve included easy step-by-step instructions with pictures so you can easily make these. Also, make sure to check out my tips right above the recipe card.
Easy step-by-step instructions
1. Preheat the oven to 350 degrees and spray your muffin/cupcake pan with oil (these muffin pans from Dollar Tree are great quality and only $1!). Mix all of the dry ingredients in a small bowl and set aside.
2. In a separate bowl mix the pumpkin puree, oil, sugar, vanilla, vinegar, and slowly whisk in the milk.
3. Add the dry ingredients to the pumpkin mixture. Start mixing the batter slowly with a whisk and then use a spatula just until fully incorporated (don’t over-mix).
4. Fill 11 cups of the cupcake pan 1/3 of the way and spoon about 2 teaspoons of the Biscoff Cookie Butter in each.
5. Add more batter on top to fill the cups about 2/3 of the way. Carefully smooth the top with the back of the spoon and bake for 18 – 20 minutes or until you insert a toothpick towards the edges and it comes out clean.
A few tips
These muffins are best enjoyed warm but not HOT! The melted cookie butter turns into lava and will burn your mouth 😅
Try to move quickly once the batter is ready, we don’t want to waste the fluffiness we achieve with the baking soda + vinegar.
Use 100% pure pumpkin puree (I used Libby’s), not pumpkin pie filling, which has additional ingredients we don’t need in this recipe.
To check if these muffins are done, insert a toothpick towards the edges instead of the middle because of the cookie butter center.
These muffins stay fresh in an airtight container for up to 3 days.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Muffins Veganos de Calabaza y Biscoff
Vegan Pumpkin Biscoff Muffins
Ingredients
- 1 ¼ cup all-purpose flour
- 1 TBSP baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- A pinch of salt
- ½ cup canned pure pumpkin puree (I used Libby’s)
- ¼ cup neutral oil
- ½ cup packed brown sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- ½ cup vegan milk of choice
- ½ cup Lotus Biscoff cookie butter
Instructions
- Preheat the oven to 350 degrees and spray your muffin/cupcake pan with oil. Mix all of the dry ingredients in a small bowl and set aside.
- In a separate bowl mix the pumpkin puree, oil, sugar, vanilla, vinegar, and slowly whisk in the milk.
- Add the dry ingredients to the pumpkin mixture. Start mixing the batter slowly with a whisk and then use a spatula just until fully incorporated (don’t over-mix).
- Fill 11 cups of the cupcake pan 1/3 of the way and spoon about 2 teaspoons of the Biscoff Cookie Butter in each. Add more batter on top to fill the cups about 2/3 of the way. Carefully smooth the top with the back of the spoon and bake for 18 – 20 minutes or until you insert a toothpick towards the edges and it comes out clean. Enjoy warm but not hot!
