Thebestveganpumpkinmuffins Recipes

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
• Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
• Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
• Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
• Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
• Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
• Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
• Let cool for a few minutes before removing from the tins.

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.​
• In a small bowl whisk together flour, baking soda, spices, and salt.
• In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
• Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean.
• Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
• To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar.
• Serve immediately or store in an airtight container at room temperature for up to 5 days.

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!