pumpkin muffins recipe

Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!

VEGAN PUMPKIN MUFFINS

flour (spelt, all-purpose, whole wheat, or 1-1 GF)

sugar (organic pure cane

cinnamon

baking soda

baking powder

salt

pumpkin

plant milk

vanilla

chopped pepitas (pumpkin seeds), optional topping

Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.

In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don&#8217;t overmix.

Fill muffin tin

Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.

Bake

Place on the center rake in the oven and bake for 20 &#8211; 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.

Store

Keep leftovers muffins on the counter in a covered container for up to 3 &#8211; 4 days. Keep longer in the refrigerator for 6 &#8211; 7 days.

To freeze

, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 &#8211; 3 months. Let thaw in the refrigerator or on the counter.

Definitely a keeper! I think I undercooked it a bit but I just cut them in half and toasted them with a little jam or nut butter. Sooooo good. Sharing!

These are the best pumpkin muffins ever. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.

Best Pumpkin Muffins Recipe

pumpkin puree

butter

brown sugar (packed)

sugar

eggs

tsp pure vanilla extract

all-purpose flour

TBS pumpkin pie spice

tsp baking powder

½ tsp fine sea salt

Preheat oven to 375 degrees F.

Grease a standard 12-cup muffin tin, set aside.

In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.

In a large bowl whisk together pumpkin puree and melted butter until smooth.

Add brown sugar and granulated sugar and whisk until combined and there are no lumps.

Add eggs and vanilla and stir to combine.

Add dry ingredients and stir until batter is smooth.

If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.

Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.

Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).

Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1629552162/uj0nzikx7nme2nl8f0se.mp4

These are the best pumpkin muffins. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.

Top 2 pumpkin muffins recipe recipes from across the web

The most viewed pumpkin muffins recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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VEGAN PUMPKIN MUFFINS

Best Pumpkin Muffins Recipe

Top 2 pumpkin muffins recipe recipes from across the web

The most viewed pumpkin muffins recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

VEGAN PUMPKIN MUFFINS

Best Pumpkin Muffins Recipe

The most viewed pumpkin muffins recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine