Vegan Pumpkin Muffins
These delectable treats are not only packed with the flavors of autumn but are also a guilt-free pleasure for those following a vegan lifestyle.
Ingredients
Let's gather the ingredients!
- 1 15-ounce can pumpkin puree
- ⅓ cup vegan butter melted
- ½ cup almond milk unsweetened
- 1¼ cups light brown sugar lightly packed
- 1¾ cups all-purpose flour sifted
- 1 tbsp baking powder
- ½ tsp kosher salt
- 2 tsp cinnamon ground
- ½ tsp nutmeg ground
- ½ tsp ginger freshly grated
- ¼ tsp cloves ground
Instructions
Let's Begin!
- Preheat the oven to 375°F and line a muffin pan with paper liners. Also, make sure to spray the cups lightly with oil so the muffins don’t get stuck to the paper.
- In a large mixing bowl, add the pumpkin, melted vegan butter, soy milk, and sugar. Whisk until well combined and smooth.
- Sift the flour, baking powder, salt, and spices over the wet mixture.
- Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over-mix.
- Fold in any optional ingredients, if using, and fill the muffin cups full. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
- Serve warm or at room temperature and enjoy with family and friends!
Nutrition
Calories: 193kcalCarbohydrates: 37gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 264mgPotassium: 54mgFiber: 1gSugar: 22gVitamin A: 254IUVitamin C: 0.02mgCalcium: 97mgIron: 1mg
Tried this recipe?Let us know how it was!