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–+ servings
delicious vegan pumpkin muffins

Vegan Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 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

For an extra flavor boost, consider adding a tablespoon of orange zest to the batter. Be sure to measure the flour accurately to ensure the muffins turn out light and fluffy. Additionally, these muffins can be frozen for up to two months; simply thaw them at room temperature or briefly warm them in the oven before serving.
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