Vegan Pumpkin Muffins Recipe
This Vegan Pumpkin Muffins Recipe is soft, moist and full of warm fall flavor. It is made without eggs or dairy, yet tastes rich and comforting. These muffins are perfect for breakfast, snacks or dessert. They are easy to bake and use simple pantry ingredients.
Ingredients
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup plant-based milk
- ⅓ cup vegetable oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 180°C or 350°F. Line a muffin tray with paper liners and set aside.
Mix the Wet Ingredients
- In a large bowl, add pumpkin puree, plant milk, oil, sugar, and vanilla. Whisk until smooth.
Mix the Dry Ingredients
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt evenly.
Combine Wet and Dry
- Slowly add dry ingredients into wet mixture. Stir gently until just combined. Do not overmix.
Fill the Muffin Cups
- Spoon the batter into muffin liners. Fill each about three-quarters full for proper rising.
Bake the Muffins
- Place the tray in the oven. Bake for 20 to 22 minutes until a toothpick comes out clean.
Cool Before Serving
- Remove muffins from the oven. Let them cool for ten minutes before serving or storing.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter to keep muffins soft.
- Add chocolate chips for a sweeter version.
- Add chopped nuts for crunch and texture.
- Use whole wheat flour for extra fiber.
- Add maple syrup instead of sugar for natural sweetness.