Vegan Pumpkin Muffins
Servings: 12 muffins
Wet Ingredients
- 1 can (15 ounces) (425 grams) 100% pure pumpkin puree
- 1 cup (200 grams) sugar you can go as low as ½ cup
- ⅓ cup (80 grams) almond milk or another plant milk
- ¼ cup (55 grams) olive oil sub another neutral oil or apple sauce
Spices
- 2 teaspoons cinnamon you can sub all the spices with 2 teaspoons of pumpkin spice mix
- ½ teaspoon cloves ground
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon ginger powder or fresh grated
Dry Ingredients
- 2 cups (300 grams) all-purpose flour or half all-purpose and half whole-wheat
- 2 teaspoons (8 grams) baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- Preheat oven to 350°F or 180°C. Line muffin pan with muffin liners.To a large mixing bowl, add 1 can (15 ounces) 100% pure pumpkin puree, 1 cup sugar, ⅓ cup almond milk, ¼ cup olive oil, 2 teaspoons cinnamon, ½ teaspoon cloves, ¼ teaspoon nutmeg, ¼ teaspoon allspice, and 1 teaspoon ginger.Whisk until well combined.
- Sift in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt. Mix with a spatula until lumps are gone but without overmixing.At this stage, you can stir in the add-ins if you like.
- With a spoon, pour the batter into your muffin liners.Optionally, you can top them with ½ teaspoon of sugar mixed with cinnamon for an extra yummy and crunchy top.Tip: we usually do six muffins without add-ins, then I stir ⅓ cup of dark chocolate chips in the remaining batter and make six muffins with dark chocolate chips.
- Bake at 350°F or 180°C for 23 minutes, or until a toothpick inserted in the center comes out dry.
- Let them cool down for 10 minutes, then transfer them to a wire rack and let cool down completely.
Nutrition information is an estimate for 1 vegan pumpkin muffin out of 12.
STORAGE
Make ahead: this is an excellent recipe to make ahead as the vegan pumpkin muffins keep well for five days.
Room temperature: keep them in an air-tight container or a plastic bag in a dark and cool kitchen corner for up to 5 days. Reheat them in the microwave for 30 seconds to bring them back to life.
Freezer: these muffins freeze well. Let them cool down completely, then transfer them to a freezer-friendly bag and freezer for up to three months. Thaw at room temperature or in the microwave.
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