30-Minute Vegan Pumpkin Muffins
These vegan pumpkin muffins are as easy to bake as they are moist, fluffy, and delicious! This is a family-friendly fall time treat!
Ingredients
30-Minute Vegan Pumpkin Muffins
- 1 cup unsweetened oat or almond milk
- 1 cup pumpkin puree
- ⅓ cup melted vegan butter
- ½ cup coconut sugar or cane sugar
- ½ cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- sugar for topping
Instructions
30-Minute Vegan Pumpkin Muffins
- Preheat the oven to 350
- Mix the oat or almond milk, pumpkin puree, melted vegan butter, maple syrup, sugar or purecane, baking powder, baking soda, vanilla, and spices together. Then, add the flour and mix just until a smooth batter forms. Be careful not to over mix the batter or the muffins will become dense.
- Spoon the batter into 16 lined muffin wells. I like to lightly spray my liners with nonstick spray so the muffins don't stick to the liner. Bake in the oven for 25-30 minutes. While they're still warm, option to sprinkle the tops with a little crystalized sugar and serve.
Nutrition
Serving: 1Calories: 134kcalCarbohydrates: 25gProtein: 2gFat: 3g
Tried this recipe?Let us know how it was!