Description
Delicious and simple vegan pumpkin muffins perfect for any occasion.
Ingredients
Scale
- 15 ounces pumpkin puree, canned or homemade
- 1 – 1 1/4 cups packed light brown sugar
- 1/2 cup neutral flavored oil
- 3/4 cup dairy-free milk, room temperature
- 11/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose plain flour
- 31/2 teaspoons pumpkin pie spice
- 31/2 teaspoons baking powder
- 1/41/2 teaspoon baking soda
- 1/81/2 teaspoon salt
- 1/2 cup all-purpose plain flour (for crumb topping)
- 1/4 cup raw pumpkin seeds
- 3 tablespoons vegan butter, melted and cooled
- 2 tablespoons packed brown sugar (for crumb topping)
- 1/21/2 teaspoon pumpkin pie spice (for crumb topping)
- 1/4 cup granulated sugar, substitute for lighter muffins
- 1 cup whole wheat or spelt flour, substitute for denser muffins
- 1 cup King Arthur’s measure for measure flour, substitute for gluten-free muffins
Instructions
- Mix Wet Ingredients: Start by whisking together the pumpkin puree, dairy-free milk, and oil in a mixing bowl until it is smooth and creamy. Ensure there are no lumps for a good muffin texture.
- Stir in Dry Ingredients: Gradually add in your flour, baking powder, baking soda, spices, and a pinch of salt. Use a spatula to fold the dry ingredients into the wet ones until just combined. Some flour streaks are okay; do not overmix as it can lead to tough muffins.
- Add Sweetener & Mix: Incorporate your chosen sweetener and mix until you achieve a nicely combined batter. It should feel thick but pourable, with spices coming through. Small clumps are fine; avoid excessive stirring at this stage.
- Prepare Muffin Tin: Scoop the batter into a lined muffin tin, filling each cup about three-quarters full. Use liners to prevent sticking, helping the muffins retain their shape once baked.
- Bake & Check Doneness: Place the muffin tin into the oven and bake until they are golden and a toothpick comes out clean. The aroma of pumpkin and spices will fill your home. Ensure they are not pulled out too early to avoid collapsing.
- Cool & Enjoy: Allow the muffins to cool for a bit before transferring them to a wire rack. Their slightly domed top and golden edges will look inviting. Letting them cool properly helps them set.
Notes
- Store leftover muffins in an airtight container at room temperature for 3-4 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
- Measure flour accurately using the spoon and level method to avoid dense muffins.
- Check the expiration date on baking powder and soda for proper rising.
- Mix gently to keep muffins fluffy; stop mixing as soon as the dry ingredients disappear.
- To restore any soft topping, reheating muffins at a low temperature is recommended.
- Serve warm with vegan butter.
- Pair with a hot beverage like coffee or tea.
- Drizzle with a simple icing for added sweetness.
- For extra sweetness, consider adding dairy-free chocolate chips.
- Using whole wheat flour can provide a healthier option.
- Incorporating spices like nutmeg or cloves can alter the flavor profile for variety.
- Selecting high-quality pumpkin puree can impact flavor.
- Substituting chopped pecans for pumpkin seeds can give a different flavor in the streusel.
- Using King Arthur’s measure for measure flour provides a gluten-free alternative without change to the recipe.
Nutrition
- Serving Size: 1 muffin
- Calories: 374
- Sugar: 14g
- Sodium: 209mg
- Fat: 17g
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: null