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Amazing Vegan Pumpkin Muffins: 10 Easy Steps

Vegan pumpkin muffins
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These vegan pumpkin muffins are moist, flavorful, and easy to make. They are perfect for a fall breakfast or snack, using simple plant-based ingredients.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes)
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla extract

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 flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, flax egg, non-dairy milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix 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 ½ cup of chopped pecans or walnuts to the batter.
  • Ensure your pumpkin puree is not pumpkin pie filling, which contains added sugar and spices.
  • You can substitute almond milk or soy milk for the non-dairy milk.

Nutrition

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