Vegan Pumpkin Muffins
Are you all sick of pumpkin spice everything yet? I’m not! But I might be a bit behind the trend. I’ve been making them for a few years now though, and they’re so amazing, I have to share the recipe for you all.
What’s better --they're vegan, with no added oil and sugar that is easily controlled by you, as per your preference or taste. They are also quite adaptable and you can add whatever nuts and seeds you want to them-in this particular batch, I’ve added flax and hemp seeds. Other suggestions might include walnuts or even chocolate chips.
I buy the big cans of tinned pumpkin. Make sure you get this and not pumpkin pie filling. If you have leftover pumpkin, throw it in the freezer for next time or add it to smoothies or soup!
And just one other note, this recipe is for regular sized muffin tins. If you want to use large/jumbo tins you will want to decrease the heat and increase the cooking time. I would suggest trying 350F for 30 minutes to start, but check your muffins and do what works for your oven.
I tried this recipe with my jumbo tins as you see here, and they needed a lot longer than 20 minutes, maybe close to 35, but at 400F they will likely burn on the outside and not be fully cooked on the inside if you’re not careful!
This is a modified recipe from Isa Chandra Moskowitz. You can find the original here. All inspiration and kudos go to her.
Holiday Vegan Pumpkin Spice Muffins
3-1/2 cups flour
1-1 1/2 cups sugar (or less-whatever you want!)
2 tbsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
2 cups tinned pureed pumpkin
1 cup non dairy milk
1 cup unsweetened applesauce
4 tbsp. molasses
Additional seeds and fruit as you prefer.
Preheat oven to 400F and grease muffin tins with coconut oil.
In a large bowl add all dry ingredients and mix together with a fork, getting out any lumps. In a separate bowl, mix together all wet ingredients and whisk together to blend thoroughly.
Slowly add all wet ingredients to dry, mixing thoroughly with a fork until blended but not over mixed.
Fill muffin tins 2/3 of the way, adding any seeds or toppings and bake for 20 minutes or until toothpick comes out clean and tops of muffins spring back to the touch. Let cool thoroughly in pan before removing.
These muffins freeze well!