Description
These vegan pumpkin muffins are a perfect treat, made with plant-based ingredients for a delicious and moist result. They are easy to make and full of warm, comforting flavors.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup unsweetened non-dairy milk
- ½ cup vegetable oil
- 1 tablespoon ground flaxseed meal mixed with 3 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- In a separate medium bowl, whisk together the pumpkin puree, non-dairy milk, vegetable oil, flax egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add ½ cup of vegan chocolate chips or chopped walnuts to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- These muffins freeze well for up to 2 months. Thaw at room temperature or warm gently in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg