Description
Indulge in the warm, comforting flavors of these soft, moist vegan pumpkin muffins. Made with wholesome ingredients, they’re a delightful treat that’s perfect for breakfast, snack time, or dessert.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1 cup pumpkin puree
– 3/4 cup brown sugar
– 1/3 cup unsweetened almond milk
– 1/4 cup applesauce
– 2 tablespoons melted coconut oil
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a separate bowl, combine the pumpkin puree, brown sugar, almond milk, applesauce, coconut oil, and vanilla extract. Mix well until fully incorporated.
4. – Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. – Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a crunchy topping, sprinkle the muffins with a mixture of chopped walnuts, pepitas, and a pinch of brown sugar before baking.
– Store the muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American