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Warm Vegan Pumpkin Muffins: 2 Amazing Tips

Vegan pumpkin muffins
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Enjoy these warm and flavorful vegan pumpkin muffins, a delightful treat perfect for any occasion. This recipe uses simple plant-based ingredients to create moist and delicious muffins.

Ingredients

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  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 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
  • 1/4 cup unsweetened applesauce
  • 1/3 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
  • Optional: 1/2 cup chopped pecans or walnuts, 1/2 cup vegan chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate medium bowl, combine the pumpkin puree, granulated sugar, applesauce, vegetable oil, non-dairy milk, flax egg, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. If using, fold in the chopped nuts or vegan chocolate chips.
  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 pinch of cardamom to the dry ingredients.
  • Ensure your pumpkin puree is not pumpkin pie filling, which contains added sugar and spices.
  • These muffins store well 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://whiskdaily.com/vegan-pumpkin-muffins/