These Simple Vegan Pumpkin Muffins are gentle, moist, and filled with cozy pumpkin spice taste. They arrive collectively in a single bowl with easy pantry substances, so you possibly can whip them up anytime you are craving a fall deal with. Good for breakfast, snacks, and even dessert, and no fancy gear required. 🍂
Pumpkin spice season is right here (yay!), which implies it is the proper excuse to bake. These muffins are loaded with actual pumpkin, a beneficiant hit of pumpkin pie spice, plus somewhat additional cinnamon for good measure. The consequence? Tender, fluffy muffins that style like fall in each chunk. Consider them because the muffin model of my well-known Vegan Pumpkin Pie or Vegan Pumpkin Spice Latte, cozy, comforting, and completely irresistible.
Why These Pumpkin Muffins Will Be Your New Favourite
- Simple: A real one-bowl recipe, no mixer wanted, made with fundamental pantry staples.
- Large pumpkin taste: Moist, tender muffins with loads of spice and simply the correct amount of sweetness.
- Make-ahead pleasant: They preserve properly for days and freeze fantastically, so you possibly can all the time have a stash able to seize.
- Nobody will know they’re vegan: The pumpkin, vinegar, and baking powder combo works like magic for elevate, supplying you with muffins which can be fluffy but moist. Even non-vegans can be asking for the recipe. 😏
Elements for Vegan Pumpkin Muffins
- Pumpkin purée: Pumpkin purée: Use plain canned pumpkin (not pumpkin pie filling). Or, make your individual by chopping a pie pumpkin in half, scooping out the seeds and strings, then roasting cut-side down at 400ºF for 40-50 minutes till tender. Scoop out the flesh and mash or mix till clean.
- Flour: All-purpose works greatest, however a 1:1 gluten-free mix will work too, simply ensure that the mix you are utilizing incorporates xanthan gum for the most effective consequence.
- Sugar: A mixture of white and brown sugar for sweetness, moisture, and a touch of caramel.
- Spices: Pumpkin pie spice plus additional cinnamon for heat, cozy taste. Use retailer purchased pumpkin pie spice or make your individual selfmade mix.
- Plant-based milk + vinegar: This combo acts like buttermilk, serving to the muffins rise. (You possibly can’t style the vinegar).
- Oil: Retains the crumb tender. Canola, vegetable, or one other gentle impartial oil works greatest. See recipe notes for those who desire oil-free.
- Optionally available extras: Vegan chocolate chips, pepitas, or chopped nuts if you would like somewhat crunch.
Suggestions and Variations
- Oil-free possibility: Change the oil with applesauce or extra pumpkin purée.
- Gluten-free possibility: Use a 1:1 gluten-free baking mix with xanthan gum.
- Mini muffins: Bake in a mini muffin tin at 375ºF for 10-14 minutes. So cute, and excellent for snacking.
- Additional-big bakery-style muffins: Divide the batter into 8 – 10 muffin cups and bake a couple of minutes.
- Add a topping: Sprinkle pepitas, chopped nuts, or coarse sugar on high earlier than baking for additional crunch.
- Add pumpkin spice drizzle: use the icing recipe from my Smooth Vegan Pumpkin Cookies. Drizzle it over cooled muffins for an additional hit of sweetness.
- Present them: Wrap cooled muffins in a bakery field or stack in a mason jar, tie with ribbon, and present to buddies, academics, or neighbors.
Learn how to Retailer
- Room temperature: Retailer lined with a clear kitchen towel or in a loosely lined container for as much as 3 days. (This retains them from drying out but additionally avoids trapping moisture, which might make muffins soggy.)
- Fridge: They will last as long as 5 days in an hermetic container, however the texture can be somewhat firmer. Heat briefly within the microwave or toaster oven to carry again softness.
- Freezer: Freeze in a single layer in a freezer bag, then as soon as stable, retailer nonetheless you want. They will preserve as much as 2 months. To thaw, depart at room temp for 1-2 hours or microwave for about 20-30 seconds.
In case you do that vegan pumpkin muffin recipe, tell us by leaving a remark, ranking it, and do not forget to tag @itdoesnttastelikechicken on Instagram. You may as well pin this recipe on Pinterest to reserve it for later!
Bon appetegan!
Sam Turnbull.
Extra Vegan Pumpkin Recipes
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Simple Vegan Pumpkin Muffins
These Simple Vegan Pumpkin Muffins are gentle, moist, and warmly spiced with pumpkin pie spice and cinnamon. Made in a single bowl with easy substances, they’re the proper cozy deal with for fall mornings, lunchboxes, or afternoon snacks. You possibly can preserve them traditional or add your favourite mix-ins like nuts or chocolate chips.
Servings: muffins
Elements
Moist Elements:
- 1 ¼ cups pumpkin purée, (not pumpkin pie filling)
- ½ cup plant-based milk, (akin to oat or soy)
- ⅓ cup gentle oil, (akin to canola or vegetable)
- 1 tablespoon apple cider vinegar, (for rise, you possibly can’t style it)
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts, pecans, pepitas, or vegan chocolate chips, (non-obligatory, plus extra for topping)
Directions
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Preheat the oven to 375°F (190°C) and line a muffin pan with 12 parchment liners or calmly grease it.
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Combine the dry substances. In a big bowl, whisk collectively the flour, white and brown sugars, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
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Add the moist substances. Add the pumpkin purée, plant-based milk, oil, vinegar, and vanilla. Stir till simply mixed. It is nice if the batter is a bit lumpy or has small dry spots. Don’t overmix. Fold within the non-obligatory add-ins like nuts or chocolate chips if utilizing.
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Scoop the batter evenly into the muffin cups, filling every almost to the highest. Sprinkle additional add-ins on high if desired.
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Bake for 18 to 23 minutes or till a toothpick inserted within the middle comes out clear.
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Cool within the pan for a minimum of quarter-hour earlier than transferring to a wire rack or having fun with heat.
Notes
Oil-Free Choice: Change the oil with unsweetened applesauce or extra pumpkin purée. Muffins can be softer and denser. Cut back bake time barely and test early, as oil-free variations bake sooner.
Gluten-Free Choice: Use a 1:1 gluten-free flour mix that incorporates xanthan gum. Let the batter relaxation for 10 minutes earlier than baking to hydrate the flour. Texture could range barely relying on the model.
Diet
Serving: 1 muffin (recipe makes 12 muffins) | Energy: 246kcal | Carbohydrates: 37g | Protein: 4g | Fats: 10g | Saturated Fats: 1g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 2g | Trans Fats: 0.04g | Sodium: 188mg | Potassium: 129mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4013IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg
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