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Fluffy Vegan Pumpkin Muffins 2023

Vegan pumpkin muffins
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Enjoy delicious and moist vegan pumpkin muffins, perfect for a cozy autumn treat. This recipe uses simple plant-based ingredients, making it accessible for everyone.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 and 1/2 cups pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened non-dairy milk
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate medium bowl, combine the pumpkin puree, granulated sugar, vegetable oil, non-dairy milk, flax egg, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. If using, gently fold in the chopped nuts.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a tablespoon of pumpkin pie spice instead of individual spices.
  • Sweetness can be adjusted by adding more or less sugar to your preference.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://savoryskies.com/vegan-pumpkin-muffins/