The Best Vegan Pumpkin Muffins
Fall in love with "The Best Vegan Pumpkin Muffins," a moist, perfectly spiced, plant-based treat that’s ideal for cozy mornings or holiday gatherings. These muffins are bursting with the rich flavor of real pumpkin puree, enhanced by warm autumn spices like cinnamon, nutmeg, and ginger. Sweetened with a blend of brown and granulated sugar, these fluffy delights achieve the perfect balance of sweetness and spice. Optional mix-ins like vegan chocolate chips and chopped nuts offer customizable flair, while coconut oil ensures a tender, melt-in-your-mouth texture. Quick and easy to whip up in under 40 minutes, these dairy-free and egg-free muffins are a must-try addition to any baking repertoire. Perfect for vegans and non-vegans alike, they make an irresistible snack or dessert you’ll want to savor all season long.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 1 cups Pumpkin puree
- 0.5 cups Unsweetened almond milk (or other plant-based milk)
- 0.25 cups Coconut oil (melted) or vegetable oil
- 1 teaspoons Vanilla extract
- 0.5 cups Vegan chocolate chips (optional)
- 0.25 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with oil.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
If using, fold in the vegan chocolate chips and/or chopped nuts until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 413.1 g | 150% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 213.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 549 mg | 42% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
