Thebestveganpumpkinmuffins Recipes

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
• In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don't overmix.
• Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
• Place on the center rake in the oven and bake for 20 - 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.
• Makes 12 muffins.
• Keep leftovers muffins on the counter in a covered container for up to 3 - 4 days. Keep longer in the refrigerator for 6 - 7 days.
• , let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 - 3 months. Let thaw in the refrigerator or on the counter.

THE BEST VEGAN PUMPKIN MUFFINS

Steps:

• pre-heat oven at 400 degrees.
• combine flour, salt, baking powder and spices in a meduim size bowl and set aside.
• mix pumpkin, soy milk, vegetable oil, and molasses until smooth.
• slowly add dry ingredients in with wet ingredience, and mix till smooth.
• grease 12 unit muffin pan.
• scoop batter into pan, filling each unit only 2 / 3 full.
• bake at 400 for 18 - 20 minutes, or until a toothpick comes out clean.
• cool and enjoy!