Get the Recipe: Vegan Pumpkin Muffins
These Vegan pumpkin muffins are so soft and fluffy! They have a strong pumpkin flavor and warm spices. This quick and easy recipe is great for breakfast, snacks and even dessert.
US Customary - Metric
Ingredients
- 15 ounce canned pumpkin purée
- ⅓ cup dairy free milk
- ⅓ cup melted coconut oil
- ⅔ cup pure maple syrup
- 2 cups flour, all purpose or gluten free 1 to 1 flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- pinch ground cloves
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Spray a muffin pan with nonstick spray.
- In a mixing bowl, add pumpkin purée, milk, melted coconut oil and maple syrup. Stir to combine.
- Then, add in all remaining ingredients. Stir until combined.
- Divide batter into muffin tray.
- Bake for 18 to 20 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool in pan for 10 minutes before removing.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Any type of dairy free milk works.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- The batter will be somewhat thick. I use an ice cream scooper to scoop the batter into the greased muffin pan.
- Feel free to add in chocolate chips, walnuts or another mix in.
- Bake only until toothpick inserted comes out clean. Do not over bake muffins.
- Store at room temperature for up to 4 days.
- These muffins freeze well.
Calories: 179kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Sodium: 77mg, Potassium: 137mg, Fiber: 2g, Sugar: 9g, Vitamin A: 5542IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 2mg