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Easy Pumpkin Muffins
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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Easy Pumpkin Muffins [Vegan]

Dairy Free

Vegan

Easy vegan pumpkin muffins made with whole wheat flour. These muffins are made with just a few pantry ingredients. Perfect for a healthy fall snack or dessert.

Ingredients You Need for Easy Pumpkin Muffins [Vegan]

Wet Ingredients

1 1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup plant-based milk (see notes)
1/3 cup olive oil or light-tasting oil
1 teaspoon vanilla extract

Dry Ingredients

2 cups whole wheat flour, spoon and leveled (see notes)
3/4 cup golden cane sugar (turbinado sugar)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
Pinch of clove, ground
1/4 teaspoon salt

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How to Prepare Easy Pumpkin Muffins [Vegan]

Preheat the oven to 350F. Lightly grease a 12 cup muffin tin or use muffin liners.
In a medium mixing bowl, whisk together your pumpkin puree, plant-based milk, oil and vanilla. Set aside.
In another mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, clove and salt.
Transfer the wet mixture to the dry mixture. Stir together until combined. Avoid overmixing.
Scoop the mixture into the muffin tin, making 12 muffins.
Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let it cool a few minutes and transfer to a wire rack. Once completely cooled, store them in an airtight container at room temperature for up to 4 days. You can also keep them in the refrigerator or freezer.

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