Best 3 Vegan Pumpkin Muffins Recipes
Are you in the mood for a delicious and healthy snack? You are in luck because pumpkin muffins are the perfect treat for any occasion! In this article, we've gathered the best vegan pumpkin muffin recipes that are easy to make and incredibly flavorful. These moist and fluffy muffins are packed with pumpkin puree, warm spices, and plenty of vegan-friendly ingredients. Whether you're a seasoned baker or just starting out, we've got the perfect recipe for you. So preheat your oven and let's dive into the world of delectable vegan pumpkin muffins!
Here are our top 3 tried and tested recipes!
VEGAN PUMPKIN MUFFINS
Moist pumpkin muffins suitable for those who prefer a vegan meal plan.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 45m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
- Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
- Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
- Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
- Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
- Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
- Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
- Let cool for a few minutes before removing from the tins.
Nutrition Facts : Calories 234 calories, Carbohydrate 36.8 g, Fat 8.2 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 466.6 mg, Sugar 10.7 g
PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)
This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)
Provided by Miss_Amy
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
- Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
- Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
- Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.
DELICIOUS VEGAN PUMPKIN MUFFINS
These vegan pumpkin muffins are something special! Wholesome, low in fat and sugar, with a gluten-free option. Perfect baking project for cold winter days with a cozy blend of warming spices.
Provided by nutriciously
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
- Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
- Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture; mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.
- Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 23.6 g, Fat 1.8 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 319.4 mg, Sugar 2 g
Tips:
- For a sweeter muffin, add 1/2 cup of sugar or maple syrup to the batter.
- For a more moist muffin, add 1/2 cup of grated carrots or applesauce to the batter.
- For a crunchy muffin, sprinkle the top with chopped nuts or seeds before baking.
- For a festive muffin, decorate with Halloween sprinkles or candy corn.
Conclusion:
These vegan pumpkin muffins are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or a snack. With endless customizability options, you can make these muffins to suit your own taste preferences. So, gather your ingredients and start baking!
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