Description
Enjoy these delightful vegan pumpkin muffins, perfect for a cozy autumn treat. This recipe uses simple plant-based substitutes to create moist and flavorful muffins.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 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 flaxseed meal mixed with 3 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, non-dairy milk, flax egg, 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.
- If using, gently fold in the chopped walnuts or vegan chocolate chips.
- 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
- Ensure your pumpkin puree is not pumpkin pie filling.
- The flax egg needs about 5 minutes to thicken before adding to the batter.
- For best results, do not overmix the batter.
- 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: Approximately 200-250 (will vary based on optional additions)
- Sugar: Approximately 15-20g
- Sodium: Approximately 150-200mg
- Fat: Approximately 8-12g
- Saturated Fat: Approximately 1-2g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: 0mg