It would be hard to find a better fall baking option than this vegan pumpkin muffin recipe. These tasty treats are light and fluffy with a perfect blend of sweetness and spice. Plus, they're easy to make and clean-up is a breeze! You can pull them out of the oven in just about 20 minutes, ready to eat. Why make pumpkin bread when you can whip up individually sized muffins? These make for a cozy breakfast or snack on chilly days. Grab one on your way out the door when you're in a rush, or showcase your vegan baking skills by serving them at brunch. They would also make a lovely holiday gift, or for dessert at a fall party. They taste great as is at room temperature or warmed, with a drizzle of maple syrup. As with all vegan recipes, there are no animal products used in these muffins. But that doesn't mean non-vegans won't enjoy them, too.
The Star of the Recipe: Pumpkin Pie Spice
The MVP of these muffins is, of course, the warm, complex pumpkin pie spice flavor: a warming, aromatic blend of ground cinnamon, nutmeg, ginger, and cloves. Pumpkin pie spice is commonly used in baked goods come fall—though, we're not opposed to using it all year long!
Pumpkin Puree vs. Pumpkin Pie Filling
You'll also use pumpkin puree in this recipe, not to be confused with pumpkin pie filling. They're not interchangeable! Canned pumpkin puree is simply cooked and pureed pumpkin—it isn't sweetened and has a straightforward pumpkin flavor. The only ingredient listed on the can will be pumpkin. While canned pumpkin pie filling is flavored with spices and already sweetened. Be sure to check the can's label before you purchase it since it's easy to grab the wrong one.
Customize Your Recipe
This is a classic version of pumpkin muffins. They're super simple, yet soft, tender, and nourishing. This recipe provides a great foundation, but you could put your personal touch on it. Make them your own by adding in chopped nuts, shredded coconut, raisins or chocolate chips. You could also sprinkle a bit of sugar on top of each muffin before baking for a slight sparkle and crunch.
They can be made gluten-free by substituting gluten-free all-purpose flour or almond flour for the all-purpose flour in the recipe, however, gluten-free flours sometimes require more moisture. Be sure to research the correct ratio based on what type of flour you choose to use.
- 1/2 cup canola oil
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup non-dairy milk
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 425° F.
- Line 10 cavities of a 12-cavity muffin pan with muffin/cupcake liners.
- Place the canola oil, brown sugar, granulated sugar, molasses, vanilla, pumpkin puree, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
- Spoon an even amount of batter into each muffin liner.
- Transfer the muffin pan to the preheated oven. Bake the muffins at 425° F for 5 minutes.
- Reduce the oven temperature to 350° F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before removing.
PER SERVING *
|Calories280Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.