Description
Simple recipe for moist, spiced pumpkin muffins suitable for vegans.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup neutral oil (like canola or vegetable)
- 1/4 cup unsweetened plant milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, plant milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a crispier top, sprinkle a small amount of coarse sugar over the batter before baking.
- You can substitute the oil with an equal amount of melted coconut oil.
- These muffins freeze well for up to three months if stored in an airtight container.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14
- Sodium: 200
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: vegan, pumpkin, spice, muffins, breakfast, fall, dairy-free