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Vegan Pumpkin Muffins Recipe

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4 from 13 reviews

These 1 Bowl Vegan Pumpkin Muffins are moist, flavorful, and perfect for fall or any time you crave a cozy treat. Made with pumpkin puree, warm spices, and dairy-free ingredients, they come together quickly in one bowl and bake into deliciously soft muffins studded with your choice of chocolate chips, nuts, or dried fruit. A simple, wholesome vegan recipe that’s perfect for breakfast, snacks, or dessert.

Ingredients

Wet Ingredients

  • 15 ounce can pumpkin puree
  • 1/3 cup melted vegan butter OR vegetable oil
  • 1/2 cup soy or almond milk, unsweetened
  • 1 1/4 cups brown sugar, lightly packed

Dry Ingredients

  • 1 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Optional Add-ins

  • 1 cup non-dairy chocolate chips, raisins, cranberries or chopped walnuts

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan or use paper liners. If using liners, spray them lightly with oil to prevent sticking.
  2. Combine Wet Ingredients: In a large mixing bowl, add the pumpkin puree, melted vegan butter (or vegetable oil), unsweetened soy or almond milk, and brown sugar. Whisk these together until smooth and well combined.
  3. Sift Dry Ingredients: Using a fine mesh strainer or sifter, sift the all purpose flour, baking powder, salt, and the ground spices (cinnamon, nutmeg, ginger, and cloves) over the wet mixture.
  4. Mix Batter Gently: Using a large wooden spoon, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep muffins tender.
  5. Add Optional Ingredients and Fill Muffin Cups: Fold in any optional add-ins like non-dairy chocolate chips, raisins, cranberries, or chopped walnuts if using. Then evenly fill the muffin cups full with the batter.
  6. Bake Until Done: Bake in the preheated oven for 22-25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
  7. Cool and Serve: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your vegan pumpkin muffins warm or at room temperature.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • You can swap the all purpose flour for a gluten-free blend if needed, but baking powder must be gluten-free.
  • For nut-free muffins, omit walnuts or any nut add-ins.
  • Be careful not to overmix the batter to avoid dense muffins.
  • Storage: Muffins keep well stored in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.

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