Vegan Pumpkin Muffins
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5.0
12 reviews
Excellent
Vegan Pumpkin Muffins
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Fluffy, spiced Vegan Pumpkin Muffins are a delicious fall breakfast. This pumpkin muffin recipe doesn't require any specialty ingredients and is loved by both kids and adults! Whether you make them for a family breakfast or to share with friends, this muffin recipe tastes amazing.
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Ingredients
- ¾ cup pumpkin puree
- ½ cup light brown sugar
- ½ cup unsweetened non-dairy milk
- 3 tablespoons avocado oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking cups, and set aside.
- In a large glass mixing bowl, whisk the flour, baking soda, baking powder, ground cinnamon, ginger, salt and cloves together. Set aside.
- In another large bowl, measure out the pumpkin puree, brown sugar, non-dairy milk, oil, vinegar and vanilla extract. Using a hand mixer or a whisk, beat until well combined.
- Sprinkle the dry ingredients into the wet ingredients, and stir until just combined.
- Dollop the batter into the prepared baking cups using a tablespoon measure or a cookie scoop. (I put 2-3 tablespoons in each muffin.)
- Bake for 20-23 minutes or until golden brown and cooked through, then enjoy warm!
Notes
- How to store: Let the muffins cool completely before transferring them to an airtight container. Store at room temperature for 3-4 days.
- How to freeze: Place the muffins on a wax paper-lined sheet pan, and transfer to the freezer. Freeze until solid, then transfer to an airtight ziptop freezer back. Defrost in the fridge before enjoying!
- Tips and Tricks for the best Vegan Pumpkin Muffins
- Bake them immediately. This batter should NOT sit around after you mix it up or dollop it into the muffin tins. Since the muffins rely on baking soda and vinegar to rise, they begin bubbling and rising when the ingredients meet. They need to bake immediately after they are mixed.
- Make them in advance! The beauty of muffins like these is you can bake ‘em the evening before you have friends over for brunch or a play group or a play date. They make entertaining a breeze because they require no fuss the morning of.
- Pumpkin spice alert: If you like nutmeg, feel free to add 1/8 to ¼ teaspoon to the dry ingredients when you add the other spices. Personally, I am not a nutmeg fan, so I leave it out.
- What milk should I use? We're partial to unsweetened almond and unsweetened cashew milk in our house, but you could conceivably use any type of non-dairy milk, so long as it's not coconut cream or something that's really thick.
Nutrition Information
Show Details
Serving
1 muffin
Calories
112kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
150mg
(6%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
2384IU
(48%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 112kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 150mg | 6% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 2384IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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