Vegan Pumpkin Muffins
These autumn, vegan Pumpkin Muffins are kid-friendly and tailor-made for pumpkin lovers of all ages. It's a scrumptious dessert that can satisfy your sweet tooth, as well as a wholesome snack. These make amazing lunch box treats. Enjoy the rich, comforting flavors of pumpkin, cinnamon, and nutmeg. It makes them perfect for family gatherings, after-school snacks, or those moments when you simply crave a taste of the season. Join us in the kitchen as we whip up delightful pumpkin creations that will enchant your taste buds and fill your home with the essence of Fall.
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 15 oz canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil or coconut oil (melted)
- 1/4 cup unsweetened plant-based milk (almond milk, or nut-free plant-based milk such as oat milk or soy milk)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
- In another bowl, mix the pumpkin puree, applesauce, vegetable oil, almond milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.