This recipe of pumpkin pie mini muffins makes a bunch of mini muffins. They are perfect for a party, or for breakfast that is ready to go all week. The muffins can be refrigerated once they have cooled completely.

This Pumpkin Pie Mini Muffins Recipe is:

  • a great plant-based option
  • easily adaptable to make larger batches
  • very easy to make

Pumpkin Pie Mini Muffins Recipe

Kristin Mataluni
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast/Snack/Dessert
Servings 12 servings


  • 1 16 oz pkg plant-based muffin mix
  • 2 tbsp flax seeds - ground
  • 1 cup plant-based milk
  • 1 1/2 cups pumpkin
  • 1 tsp pumpkin pie spice
  • 6 tbsp vegetable oil


  • Preheat the oven to bake at 375°F.
  • In a large mixing bowl combine the ground flax seeds and the plant-based milk and allow them to rest for three minutes.
  • Add the remaining ingredients and stir until well combined.
  • Scoop the muffin batter into greased mini muffin trays, or trays with liners.
  • Bake the muffins for fifteen minutes.
  • Allow the muffins to cool for two minutes before serving.
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