Pumpkin Muffins
User Reviews
5
Pumpkin Muffins
Description
This Pumpkin Muffins recipe uses canned pumpkin puree blended with vegan butter and sugar to create a creamy base. The batter is lightly mixed with all-purpose flour, baking powder, baking soda, salt, cinnamon, and vanilla extract until combined to preserve a tender crumb. Folding in vegan semi-sweet chocolate chips adds sweet pockets within each muffin.
Baked at 375°F for about 25 minutes, the muffins turn golden brown on top and maintain a fluffy, moist texture inside. The balance between pumpkin moistness and leavening agents creates soft muffins that hold together well without density.
The recipe is designed for standard muffins but notes that making mini muffins will reduce the baking time considerably.
Care should be taken to measure flour correctly to avoid dense results and to mix gently to prevent tough muffins. These details help produce light, tender pumpkin muffins with a subtle warm spice and chocolate contrast.
Ingredients
- 1 pumpkin puree 15-ounce can
- ⅓ cup vegan butter at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips vegan
Instructions
- Preheat the oven to 375 degrees, and lightly grease a muffin tin.
- Place the pumpkin puree, vegan butter, and sugar in a large bowl and whisk together using an electric mixer until creamy.
- Add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract and gently mix together until well combined.
- Fold the vegan chocolate chips into the batter.
- Spoon the batter into the muffin tin, filling each cup to the top.
- Bake for 25 minutes or until the muffins are golden brown and fluffy.
Notes
- Measure flour by fluffing it, spooning into the cup, and leveling off to avoid dense muffins.
- Mix the batter gently and only until ingredients are just combined to prevent a rubbery texture.
- For mini muffins, use two trays and reduce baking time, checking starting at 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 2g | 100% |
| Sodium | 431mg | 18% |
| Potassium | 187mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 11032IU | 221% |
| Vitamin C | 3mg | 3% |
| Calcium | 109mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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