Description
Indulge in the cozy, autumn flavors of these moist and delicious vegan pumpkin muffins. Made with real pumpkin puree and warm spices, these muffins are the perfect treat for breakfast, snacks, or dessert.
Ingredients
– 1 cup pumpkin puree
– 1/2 cup plant-based milk
– 1/2 cup brown sugar
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1 3/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. 1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. 2. In a large bowl, whisk together the pumpkin puree, plant-based milk, brown sugar, maple syrup, and vanilla extract until well combined.
3. 3. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
4. 4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. 5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. 6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a crunchier topping, sprinkle the muffins with a mixture of brown sugar and cinnamon before baking. You can also add chopped pecans or walnuts to the batter for extra texture and flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American