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Easy Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups pureed pumpkin; 1/3 cup vegetable oil; 1/2 cup almond milk, unsweetened (use any non-dairy milk ); 1 1/4 cup brown sugar; 1 3/4 cup all purpose flour; 1 tbsp baking powder; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1 cup non dairy chocolate chips, walnuts or dried fruit (optional)

This one- bowl easy vegan pumpkin muffins recipe will satisfy your moist pumpkin spice muffin cravings! Top these muffins with a pumpkin spiced buttercream, to make them extra special!

Stainless Steel Baking Racks

Vegan Pumpkin Muffins

5 from 1 vote

Moist and fall spiced vegan pumpkin muffins are delicious for breakfast with your tea or coffee. Great for kids lunches, dessert or snack! These one-bowl muffins can be prepared and ready in 30 minutes!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 15 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 225

Ingredients Equipment Method

Ingredients

2 cups pureed pumpkin
1/3 cup vegetable oil
1/2 cup almond milk, unsweetened use any non-dairy milk
1 1/4 cup brown sugar
1 3/4 cup all purpose flour
1 tbsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup non dairy chocolate chips, walnuts or dried fruit optional

Equipment

mixing bowl
muffin tins
oven

Method

Preheat oven to 375 degrees F. Prepare muffin tins with paper liners. Spray paper liners with oil spray so muffins don't stick to paper.
In one bowl, mix pumpkin puree, oil, milk and brown sugar.
Sift in the dry ingredients over the wet ingredients. (flour, baking powder and spices)
Mix dry ingredients with wet ingredients just until combined, do not overmix.
Fold in optional ingredients. Fill muffin cups 2/3 full. Bake 22-25 minutes until toothpick inserted in middle of muffin comes out clean.