Vegan Pumpkin Muffins -

5 from 1 vote

Vegan Pumpkin Muffins

Soft, moist, and warmly spiced, these fall-favorite, vegan pumpkin muffins need just 15 mins of prep and simple pantry ingredients. Great for breakfast or snacking, these homemade pumpkin muffins taste delicious fresh from the oven!

Prep Time15

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan

Servings: Muffins

Calories: 170kcal

Author: Natasha Minocha

Ingredients

2 cups Wholewheat flour
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1.5 tsp Pumpkin pie spice
1/2 cup Sugar
1 cup Almond milk
1 tbsp Vinegar You can use apple cider vinegar or white vinegar
1/3 cup Coconut oil
1/2 cup Pumpkin puree
1 tsp Vanilla extract
Pumpkin seeds, Walnuts, and Granulated sugar for topping Optional

US Customary - Metric

Instructions

Preheat your oven to 180 C / 350 F. Line your muffin tray cavities with paper liners.
Combine almond milk and vinegar in a bowl. Set aside for 5 minutes.
1 cup Almond milk, 1 tbsp Vinegar
Sift together whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
2 cups Wholewheat flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/8 tsp Salt, 1.5 tsp Pumpkin pie spice
Stir in the sugar.
1/2 cup Caster sugar
In a small bowl, whisk together the milk-vinegar mixture, oil, pumpkin puree, and vanilla extract.
1/3 cup Coconut oil, 1/2 cup Pumpkin puree, 1 tsp Vanilla extract
Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Fill the batter evenly in the muffin cups using 2 spoons or an ice cream scoop.
Top with chopped walnuts, pumpkin seeds, and granulated sugar.
Bake for 20 -22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Serve warm or at room temperature. Enjoy!

Video

Notes

Don’t overmix the batter. Fold the ingredients gently with a spatula until there are no dry streaks visible, and you’ll have lovely, soft muffins.

Always line with paper or silicone liners, so the baked muffins don’t stick to your tray.

You can also grease the muffin tray cavities really well.

Use an ice cream scoop to fill the muffin tray - easy and so much less messy than a spoon.

These muffins store well in the fridge for 4-5 days.

Nutrition