Imagine the comforting aroma of warm spices filling your kitchen as these vegan pumpkin muffins bake to golden perfection.
There’s something about the combination of cinnamon, nutmeg, and ginger that feels both cozy and indulgent.
These muffins aren’t only easy to make, but they also transform simple ingredients into a delightful treat.
The moist pumpkin and crunchy walnuts create a satisfying bite.
Let’s bring this dish to life and savor every moment!
Kitchen Tools Required
- 1 Muffin tin
- 12 Paper muffin liners
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Spoon or spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1 cup Pumpkin puree
- 1/2 cup Maple syrup
- 1/2 cup Unsweetened almond milk
- 1/3 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1/2 cup Chopped walnuts (optional)
Cook & Prep Time
To efficiently manage your time while preparing and baking Vegan Pumpkin Muffins, follow this timeline:
- Reading the Recipe (5 minutes)
- Spend the first 5 minutes reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Preparation (15 minutes)
- Minute 6-10: Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
- Minute 11-15: In a large mixing bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mixing (10 minutes)
- Minute 16-20: In a medium mixing bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract.
- Minute 21-25: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped walnuts if using.
- Baking (25 minutes)
- Minute 26-30: Divide the batter evenly among the muffin liners, filling them about two-thirds full.
- Minute 31-50: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cooling (15 minutes)
- Minute 51-55: Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Minute 56-65: Transfer the muffins to a cooling rack to cool completely for at least 10 minutes before serving.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a medium mixing bowl, whisk together the pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined; don’t overmix.
Gently fold in the chopped walnuts if using.
Divide the batter evenly among the muffin liners, filling them about two-thirds full.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Transfer the muffins to a cooling rack to cool completely for at least 10 minutes before serving.
Serving Tips
- Maple Glaze Drizzle: Add a touch of sweetness by drizzling a simple maple glaze over the muffins for a delicious finish.
- Nut Butter Spread: Serve with a side of almond or peanut butter for a creamy, protein-packed complement.
- Fresh Fruit: Pair the muffins with a mix of fresh fruits like apples or berries for a revitalizing contrast.
- Vegan Yogurt: Enjoy alongside a serving of vegan yogurt for a balanced breakfast or snack.
- Herbal Tea: Accompany the muffins with a warm cup of herbal tea, such as chamomile or ginger, for a cozy treat.
Storage
To store vegan pumpkin muffins, place them in an airtight container at room temperature for up to three days.
Refrigerate for up to a week.
They can also be frozen for two months.
Freezing
To freeze vegan pumpkin muffins, allow them to cool completely.
Then, wrap individually in plastic wrap or foil.
Place in a freezer-safe bag, removing excess air, and freeze for up to two months.
Reheating
To reheat vegan pumpkin muffins, briefly warm them in a preheated oven at 350°F for 5-10 minutes.
Alternatively, microwave them for 20-30 seconds until heated through.
Final Thoughts
Vegan Pumpkin Muffins are a delightful treat for any occasion.
They aren’t only delicious but also easy to prepare and perfect for those following a vegan diet.
These muffins, with their warm spices and moist texture, make for a comforting dessert or a sweet snack.
One of the great advantages of this recipe is its flexibility.
You can easily customize the muffins by adding ingredients such as orange zest for an additional burst of flavor.
Additionally, the use of whole wheat flour alongside all-purpose flour provides a slightly nuttier taste and a nutritional boost.
For those who enjoy a bit of crunch, the optional chopped walnuts add a wonderful texture contrast.
It’s also worth noting that these muffins can be stored in the freezer for future enjoyment.
Simply reheat them when you’re ready to savor their deliciousness again.
Frequently Asked Questions
Can I Substitute a Different Type of Flour for the All-Purpose Flour?
You can swap all-purpose flour with a gluten-free blend for a different texture. I’ve tried oat flour, and it worked beautifully. Just remember, you might need to adjust the liquid slightly for consistency. It’s worth experimenting!
Is There a Gluten-Free Version of This Recipe?
You’ll love trying a gluten-free twist! Swap all-purpose and whole wheat flours for a gluten-free blend. I once used almond flour for a nutty flavor, and it worked beautifully. Just mix, bake, and enjoy!
What Can I Use as a Substitute for Coconut Oil?
You can substitute coconut oil with olive oil for a slightly fruity flavor or use applesauce for a lower-fat option. I once swapped it with melted vegan butter, and it gave a rich, buttery taste.
How Can I Make These Muffins Sugar-Free?
You can swap maple syrup with unsweetened applesauce for sugar-free muffins. I’ve done this before, and it works beautifully. Just mix it in with your wet ingredients, and you’ll enjoy naturally sweetened deliciousness without the added sugar.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
You can’t use canned pumpkin pie filling as a substitute. It’s sweeter and has added spices, throwing off the flavor balance. Stick with pumpkin puree for consistent results. Trust me, I’ve tried it, and it wasn’t great.
Vegan Pumpkin Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spoon or spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1/3 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a medium mixing bowl, whisk together the pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the chopped walnuts if using.
- Divide the batter evenly among the muffin liners, filling them about two-thirds full.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a cooling rack to cool completely for at least 10 minutes before serving.
Notes
