Description
Vegan Pumpkin Muffins are a delightful and wholesome treat that perfectly captures the essence of fall. Bursting with pumpkin flavor and spiced to perfection, these muffins are not only easy to make but also incredibly versatile. You can whip them up in just 30 minutes using simple pantry staples, making them ideal for breakfast, snacks, or even dessert. Whether enjoyed plain or enhanced with dark chocolate chips, these muffins will quickly become a cherished recipe in your home.
Ingredients
Scale
- 1 can (15 ounces) pure pumpkin puree
- 1 cup sugar (or adjust to taste)
- ⅓ cup almond milk (or plant-based milk)
- ¼ cup olive oil (or other neutral oil)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon ginger
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin pan with liners.
- In a large bowl, whisk together pumpkin puree, sugar, almond milk, olive oil, and spices until smooth.
- Sift in flour, baking powder, baking soda, and salt. Gently mix until just combined; avoid overmixing.
- Spoon the batter into prepared muffin liners until two-thirds full.
- Bake for 23 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg