Vegan Pumpkin Muffins
Vegan Pumpkin Muffins are soft, moist, and warmly spiced, making them the perfect cozy treat for fall mornings, holiday baking, or anytime snacking. This easy one-bowl recipe is perfect for breakfast, snacks, dessert, or make-ahead meal prep.
Ingredients
• 1 ¾ cups all-purpose flour
• Use ¾ cup brown sugar or coconut sugar.
• 1 cup pumpkin puree
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon salt
• ½ cup plant-based milk
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar (optional)
• ¼ cup vegan chocolate chips or chopped walnuts (optional)
• Pumpkin seeds for topping (optional)
Instructions
1. Start by preheating the oven and lining the muffin tray with paper liners, adding a light grease if necessary.
2. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, pumpkin spice, nutmeg, and salt until well combined.
3. In another bowl, whisk together the pumpkin puree, sugar, plant-based milk, oil, vanilla extract, and apple cider vinegar until smooth.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined, being careful not to overmix.
5. Fold in chocolate chips, nuts, or any optional add-ins if using.
6. Fill each muffin cup about three-quarters full and sprinkle pumpkin seeds on top if desired.
7. Bake until the tops are beautifully domed and lightly golden, then allow the muffins to cool in the tray for a few minutes before transferring them to a wire rack.
Notes
- Do not overmix the batter to keep the muffins soft and fluffy.
- Use only pure pumpkin puree and avoid pumpkin pie filling.
- Let the muffins cool completely before storing.
- Add extra cinnamon for a stronger fall flavor.
- Great for freezing and meal prep.
- Warm slightly before serving for the best texture.
- Perfect with tea, coffee, or vegan butter.