Vegan Pumpkin Muffins
Delicious vegan pumpkin muffins made with simple pantry ingredients. Easy egg-free and dairy-free recipe perfect for breakfast or snacks. Moist and fluffy texture every time.
Equipment
- mixing bowl
- whisk
- muffin tin
- oven
- spatula
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 can pumpkin puree 15 oz / 425g
- 3/4 cup maple syrup
- 1/2 cup coconut oil melted
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Let muffins cool in the pan for a few minutes before transferring to a wire rack to prevent breaking.