Vegan Pumpkin Muffins
Extra soft, generously spiced, and packed with pumpkin in every bite, these vegan pumpkin muffins have a light, tender crumb and all the cozy flavors of fall. They're just as good with your morning coffee as they are for an afternoon snack!
Ingredients
- 1 cup (230 g) pumpkin puree
- 1/2 cup (120 ml) oil
- 7 tbsp (105 ml) unsweetened plant-based milk
- 1 tbsp (15 ml) vanilla extract
- 1 cup + 2 tbsp (224 g) granulated white sugar
- 1 and 1/2 tsp ground cinnamon
- 3/4 tsp nutmeg
- 3/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 and 1/2 cup (300 g) all-purpose flour
- 1 and 3/4 tsp baking soda
- 1/4 and 1/8 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to
340 °F (170°C) and line two 6-cavity muffin pans with paper liners. Alternatively, you can use a 12-cavity pan. - Combine the wet ingredients. Add the pumpkin purée, oil, plant-based milk, and vanilla extract to a mixing bowl. Mix using a whisk or a wooden spoon until the batter is smooth and the oil is well incorporated.Next, add the sugar and spices and mix again.
- Add the remaining ingredients. Add the flour, baking soda, baking powder, and salt. Mix until the flour is fully incorporated into the liquid ingredients. Be careful not to overmix, though.
- Fill the muffin pans. Divide the batter between the lined muffin pans, filling each cavity to 3/4. Note: I use about 1/4 cup of batter per muffin.
- Bake. Finally, bake the muffins for 18-20 minutes or until they are just slightly golden brown. Remove from the oven and allow them to cool for at least 20 minutes before removing them from the pan.
- You can store the muffins in an airtight container at room temperature for up to 4 days.
Notes
Measure the flour correctly. Cup measurements are convenient, but they need to be used correctly. To measure the flour, use a spoon to fill the measuring cup rather than digging into the bag of flour with the cup. Then, use the the flat edge of a knife to level the top off.
Be careful not to overmix the batter. That's an easy mistake to make if you don't bake often. Mix the batter until you no longer see streaks of flour, but don't mix beyond that point. Overmixing will result in denser, chewier muffins.
Don't over bake them. Take the muffins out as soon as the tops are golden brown and set. You can use a toothpick to check for doneness. It should come out with just a few crumbs attached. If it comes out coated in batter, the muffins need to bake longer.
Nutrition
Serving: 1 muffin | Calories: 277 kcal | Carbohydrates: 44 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.04 g | Sodium: 226 mg | Potassium: 86 mg | Fiber: 2 g | Sugar: 23 g | Vitamin A: 3196 IU | Vitamin C: 1 mg | Calcium: 31 mg | Iron: 2 mg
