Vegan Pumpkin Muffins
Enjoy these easy Vegan Pumpkin Muffins! They’re soft, moist, and full of cozy fall flavor. Made in one bowl with simple ingredients, they come together in about 30 minutes for a delicious seasonal treat.
Servings: 12 muffins
Calories: 201kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 (15-ounce) can pumpkin puree
- ⅓ cup oil I used canola oil
- ½ cup unsweetened non-dairy milk I used soy milk
Instructions
- Preheat the oven to 400ºF (200ºC). Grease a 12-count muffin pan with nonstick spray or line it with cupcake liners.
- Add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt) and mix until well combined.
- Add the pumpkin puree, oil, and non-dairy milk, then stir until just combined. Don’t overmix or the muffins may turn out dense.
- Spoon the batter into the liners, filling each one all the way to the top.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool completely on a cooling rack before serving.
Notes
- You can keep them at room temperature in an airtight container for a couple of days.
- They’ll last about a week in the fridge, just make sure they’re well covered.
- You can also freeze them for up to 3 months and let them thaw or warm them up before eating.
Nutrition
Serving: 1muffin | Calories: 201kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 160mg | Potassium: 39mg | Fiber: 1g | Sugar: 17g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
