Vegan Pumpkin Muffins
These vegan pumpkin muffins are perfectly spicy-sweet and made in one bowl! You won't believe they are dairy free, egg free and better for ya!
Servings 12 Muffins
Calories 187kcal
Ingredients
- 2 Cups All purpose flour (250g - or GF 1:1 flour)
- 1 tsp Salt
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/8 tsp Allspice
- 1 15 oz Can of pumpkin puree
- 1/2 Cup Sugar
- 1/2 Cup Brown sugar, packed
- 1/3 Cup Unsweetened almond milk
- 5 Tbsp Avocado oil (or any neutral flavored oil)
- 1 Tbsp Apple cider vinegar
- 1 tsp Vanilla
Instructions
- Heat your oven to 400 degrees F and spray a muffin pan with cooking spray.
- In a medium bowl, whisk the dry ingredients (all the ingredients up to the pumpkin.)
- In a separate large bowl, whisk the remaining of the ingredients.
- Add the dry into the wet and whisk until combined.
- Scoop into the muffin pan (I like to use an ice cream scoop to get nice domed tops). The cavities will be quite full.
- Bake for 5 minutes. Then reduce the temperature to 375 degrees F and cook another 15-17 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan completely.
- DEVOUR!
Video
Nutrition
Calories: 187kcal | Carbohydrates: 34g | Protein: 2.7g | Fat: 6.1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.5g | Sodium: 350mg | Potassium: 52mg | Fiber: 2.4g | Sugar: 15.5g | Calcium: 4mg | Iron: 5mg