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Vegan Pumpkin Muffins

Vegan Pumpkin Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup (225g) pumpkin purée
  • 3/4 cup (150g) packed light brown sugar
  • 1/3 cup (80ml) neutral vegetable oil
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  2. In a medium bowl, whisk pumpkin purée, brown sugar, oil, and vanilla until smooth. Pour into dry ingredients and fold with a spatula until just combined.
  3. Divide batter evenly among prepared cups, filling nearly to the top.
  4. Bake 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These muffins taste even better the next day as the spices meld. If you’re not using paper liners, grease the muffin tin well with oil.