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)

Vegan Pumpkin Muffins

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!

5 from 1 vote

Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine American

Servings 15 muffins

Calories 225 kcal

Equipment

mixing bowl
muffin tins
oven

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

Instructions

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.