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Vegan Pumpkin Muffins: 1 Cozy Autumn Treat

Vegan pumpkin muffins
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Enjoy these delicious vegan pumpkin muffins, perfect for a cozy autumn treat. They are easy to make and use simple plant-based ingredients.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, flax egg, non-dairy milk, and vanilla extract. Mix until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
  5. If using, fold in the chopped walnuts or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your pumpkin puree is not pumpkin pie filling.
  • The flax egg should be allowed to sit for about 5 minutes to thicken before adding to the batter.
  • For best results, use fresh spices.

Nutrition

Find it online: https://afripaket.com/vegan-pumpkin-muffins-recipe/