Description
Enjoy these delicious vegan pumpkin muffins, perfect for a cozy fall treat. This recipe uses simple plant-based substitutes for eggs and dairy, making them easy to bake.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 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 non-dairy milk (like almond or soy)
- 1/3 cup vegetable oil
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
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, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate medium bowl, whisk together the pumpkin puree, non-dairy milk, vegetable oil, flax egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not 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 an extra touch, you can add a sprinkle of cinnamon sugar on top of the muffins before baking.
- 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.
- 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 specific ingredients)
- Sugar: Approximately 15-20g
- Sodium: Approximately 200-300mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 1-2g
- Unsaturated Fat: Approximately 9-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 2-3g
- Cholesterol: 0mg