Print

Vegan Pumpkin Muffins: 12 Deliciously Moist Bites

Vegan pumpkin muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these warm and comforting vegan pumpkin muffins, perfect for a cozy autumn treat. This recipe uses simple plant-based swaps to create a delicious and moist muffin without eggs or dairy.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened non-dairy milk (such as almond or soy)
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, non-dairy milk, flax egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. 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 1/2 cup of chopped pecans or walnuts to the batter.
  • Ensure your pumpkin puree is unsweetened for the best flavor.
  • The flax egg helps bind the muffins, so don’t skip this step!

Nutrition

Find it online: https://whiskdaily.com/vegan-pumpkin-muffins-2/