Vegan Pumpkin Muffins

Posted by in Breakfast, Cooking, Muffins, Pumpkin, Snacks, Sweets, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday! 

 

 

 

 

 

As we’re getting deeper into November, it occurred to me that we had yet to feature a staple pumpkin muffin! I don’t know about you, but I love all things pumpkin, especially a muffin! I’ve found that to perfect a vegan pumpkin muffin it’s all about balancing the moisture. Too much and it won’t cook all the way through, too little and the tops will be dry looking and unappealing. You have to find that balance, and I did with these! 

 

So just how good are they? So good that you won’t even be asking, “Where’s the butter?” lol (I always put butter on a muffin! lol

 

What’s fab about this recipe, is everything! It mirrors the traditional version, involves no fancy flours or ingredients, you can use whole wheat flour if desired, it’s packed with real pumpkin, tons of flavor, is buttery soft, features no dairy or eggs, uses flax eggs, packs a gorgeous color, and will make any pumpkin lover fall head over heels for these muffins!

 

If you’re searching for that perfect vegan Pumpkin muffin, this is it! 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Affordable

No fancy ingredients needed 

Packs real pumpkin 

Packs tons of flavor 

Made with flax eggs

Buttery soft

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Vegan Pumpkin Muffins


  • Author: Eat Drink Shrink
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 14 1x
  • Diet: Vegan

Description

Quick and easy staple vegan Pumpkin Muffin packed with real pumpkin!


Scale

Ingredients

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 2 tbs ground flax
  • 5 tbsp water
  • 1 1/4 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup almond milk
  • 1/2 cup oil
  • 1 tsp vanilla

Instructions

  1. Combine the ground flax and water. Set aside.
  2. Combine the flour, salt, baking powder, baking soda, and spices to a large bowl then whisk together until combined and set aside.
  3. Add the oil, almond milk, flax eggs, vanilla, granulated and brown sugars to a large bowl then whisk together. Add in the pumpkin puree and mix once more until smooth.
  4. Pour the wet into the dry and mix until just combined.
  5. Transfer the batter to your lined muffin tin filling each paper about 3/4 the way up.
  6. Bake at 425F for 5 minutes then reduce temperature to 350 and bake an additional 15-20 min or until a skewer inserted in the center comes out clean.
  • Cuisine: Breakfast

 

 

 

 

 

 

.

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.