Vegan Spiced Pumpkin Muffins
These cozy spiced pumpkin muffins are perfect for fall, featuring warming spices and simple vegan ingredients, making them ideal for a healthy breakfast or snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (or use a gluten-free flour blend) Spoon into the cup and level off for accurate measurement.
- 3/4 cup brown sugar or coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin purée (or mashed banana for variation)
- 1/2 cup plain plant-based yogurt
- 1/3 cup neutral oil (sunflower or light olive oil)
- 1/4 cup plant milk (almond, soy, or oat)
- 2 tablespoons ground flaxseed Mix with 6 tablespoons warm water to create flax 'eggs'.
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or raisins Optional.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- Mix ground flaxseed with warm water; set aside for 5 minutes until gelatinous.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
- In another bowl, combine pumpkin purée, plant yogurt, oil, plant milk, flax mixture, and vanilla.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined. Don’t overmix.
- Fold in nuts or raisins if using.
- Divide the batter into the muffin tin and bake for 18–22 minutes, or until a toothpick comes out clean.
- Let muffins cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
Store muffins at room temperature in an airtight container for up to 3 days. For longer keeping, refrigerate for up to one week or freeze individual muffins for up to 3 months.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 27gProtein: 3gFat: 6gSaturated Fat: 0.5gSodium: 150mgFiber: 2gSugar: 7g
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