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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!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 187kcal
Author Taylor Kiser

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