Description
Enjoy these warm and comforting vegan pumpkin muffins, perfect for a fall treat. They’re easy to make and use simple plant-based ingredients.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 and 1/2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes)
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate medium bowl, combine the pumpkin puree, granulated sugar, vegetable oil, applesauce, flax egg, non-dairy milk, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 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 pecans or vegan chocolate chips to the batter.
- Ensure your pumpkin puree is not pumpkin pie filling, which contains added sugar and spices.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg