Print

Vegan pumpkin muffins: amazing fall treat

Vegan pumpkin muffins
Print Recipe

Enjoy warm and comforting vegan pumpkin muffins, perfect for a cozy autumn treat. This recipe uses simple plant-based ingredients to create delicious, moist muffins.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened non-dairy milk
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, non-dairy milk, flax egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add 1/2 cup of chopped walnuts or pecans to the batter.
  • Ensure your pumpkin puree is not pumpkin pie filling, as it contains added sugars and spices.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/vegan-pumpkin-muffins-recipe/