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Amazing Vegan Pumpkin Muffins: 18 Min Bake

Vegan pumpkin muffins
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Whip up these delightful vegan pumpkin muffins using simple plant-based ingredients. Perfect for a fall treat, these muffins are moist, flavorful, and easy to make.

Ingredients

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  • 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 ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree
  • 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
  • Optional: 1/2 cup chopped walnuts or vegan chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, combine the granulated sugar, vegetable oil, pumpkin puree, 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. Do not overmix.
  5. If using, gently fold in the chopped walnuts 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 a richer flavor, you can add a tablespoon of molasses to the wet ingredients.
  • Ensure your pumpkin puree is not pumpkin pie filling, which contains added sugar and spices.
  • 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://savorsensations.com/vegan-pumpkin-muffins/