Plant-based Pumpkin Butterscotch Muffins

40 minutes
Have you ever dreamed of creating the perfect snack to go with your PSL? Don't worry; we did it for you! This Plant-based Pumpkin Butterscotch Muffins recipe is the best to be paired with your favourite hot Fall beverage.

Plant-based Pumpkin Butterscotch Muffins

Your perfect PSL flavour, but make it a *muffin*!

Ingredients (8 muffins)

Wet Ingredients:
⅓ cup Pumpkin puree
⅓ cup Dairy-free milk
2 tbsp Maple syrup 
2 tsp Vanilla extract 
2 Flax eggs
2 tbsp Organic Ground Flaxseeds
4 tbsp Water

Dry Ingredients:
1 cup Flour, sifted
1 scoop Vegan Pro - Butterscotch 
¼ cup Brown sugar, packed 
1 Heaping teaspoon baking powder
½ tsp Baking soda
1 tsp Cinnamon 
¼ tsp Ground cloves
¼ tsp Ground nutmeg
¼ tsp Ground ginger 
¼ tsp Salt

Crumble (Optional):
¼ cup Flour 
2 tbsp Brown sugar, packed 
4 ½ tsp Vegan butter 
1 ½ tsp Coconut oil 
½ tsp Cinnamon 

Maple Glaze (Optional):
3 tbsp Dairy-free milk 
2 tbsp Maple syrup
2 cups Organic powdered sugar 

Method :

1. Preheat the oven to 350°F.

2. Add 2 tbsp flaxseed and 4 tbsp water in a small bowl. Mix and let sit for 15-20 minutes while you prepare the rest of the ingredients. 

3. In another small bowl, add the crumble ingredients. Mix until it forms a crumbly consistency. 

4. Then combine the dry ingredients in a medium-sized bowl, sifting the flour. 
Next, add the wet ingredients and prepared flax eggs. Stir well, being careful not to over-mix. 

5. Spray a muffin tray with non-stick cooking spray, or line the tray with muffin liners. 

6. Fill 8 muffin cups until they are just about full, then add your crumble on top. 

7. Bake the muffins for approximately 30-33 minutes. 

8. While the muffins are baking, you can prepare the maple glaze by mixing together all the ingredients in a small bowl.

9. Once the muffins are done baking, let them cool completely before adding the maple glaze on top. Enjoy!



  • You can add 1 tsp of pumpkin spice in replacement of the ground cloves, ground nutmeg, and ground ginger.
  • Make sure you use pumpkin puree and not pumpkin pie filling. 
  • You can use coconut sugar instead of brown sugar. 
  • Store leftover muffins in an airtight container at room temperature up to 3 days, in the fridge up to 5 days, or in the freezer up to 1 month.

By Christa Maria
Writer at RAW Nutritional
website :
Instagram @christa.maria


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