Vegan Pumpkin Muffins
These irresistibly moist and flavorful Vegan Pumpkin Muffins are the ultimate fall treat! Infused with warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with maple syrup, these muffins strike the perfect balance of cozy and wholesome. Made with pumpkin puree for a rich texture and subtle earthiness, this dairy-free and egg-free recipe uses a splash of almond milk and a touch of apple cider vinegar to create a perfectly tender crumb. Add chopped walnuts for an optional nutty crunch, or enjoy them as-is for a delightfully soft bite. Ready in just 40 minutes from start to finish, these plant-based pumpkin muffins make an ideal autumn breakfast, snack, or dessert. Serve them warm or at room temperature—with a hot cup of coffee or tea for a truly comforting treat!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Pumpkin puree
- 0.5 cup Maple syrup
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened almond milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with oil.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate medium-sized bowl, combine the pumpkin puree, maple syrup, brown sugar, almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix the batter. If using, gently fold in the chopped walnuts.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious vegan pumpkin muffins as a perfect fall treat!
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 187.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 463 mg | 36% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1152 mg | 25% | |
*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.
