Description
These moist and flavorful vegan pumpkin muffins are the perfect cozy treat for fall. Made with simple ingredients, they’re a healthier way to enjoy the classic pumpkin spice taste.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup canned pumpkin puree
– 1/2 cup plant-based milk
– 1/3 cup coconut oil, melted
– 1/2 cup brown sugar
Instructions
1. – Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. – In a separate bowl, combine the pumpkin puree, plant-based milk, melted coconut oil, and brown sugar. Mix until well combined.
4. – Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a fun twist, you can sprinkle the tops of the muffins with a cinnamon-sugar mixture before baking.
– These muffins are best stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American