Vegan Pumpkin Muffins Recipes

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.

1-BOWL VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten free flour and shake out excess.
• Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
• Add banana and mash, leaving just a bit of texture.
• Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
• Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
• Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
• Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
• Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
• Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It's better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
• Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
• Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

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.

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!

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease muffin tins with vegetable shortening or spray on oil.
• Sift together dry ingredients (flour through cloves).
• In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
• Pour wet into dry and combine.
• Fill muffin tins 2/3 of the way.
• Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
• Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.