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Vegan Pumpkin Muffins - My Life Diversions

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 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.
Keyword dairy free muffins, no egg muffin, one-bowl muffins, pumpkin muffins, pumpkin spice muffins, vegan dessert, Vegan muffins