Vegan Pumpkin Muffins
THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. THE PERFECT FALL EASY BREAKFAST.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 15 muffins
Calories: 280kcal
Wet Ingredients
- 1 15 oz can pumpkin puree
- 1 cup vegan butter, softened
- ½ cup dairy free milk
- ¼ cup maple syrup
- 1 tsp vanilla
Dry Ingredients
- 3 cups flour (see post if gluten free)
- ¾ cup white sugar
- ¾ cup brown sugar
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon sea salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped walnuts, OPTIONAL
Preheat oven to 350 degrees.
In a large mixing bowl, blend together the pumpkin puree, softened vegan butter, dairy free milk, maple syrup and vanilla. Blend just until combined.
Add all dry ingredients and blend just until combined again, careful not to over mix.
Fold in chopped walnuts with a spatula, if adding.
Fill muffin cups ¾ of the way full and then place in the oven.
Cook at 350 for 25-35 minutes or until a toothpick inserted comes out clean.
*For the optional crumble topping, add all the ingredients together and mix with a fork. Add on top before putting in the oven.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include walnuts or optional crumb topping.
Serving: 1muffin | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 345mg | Potassium: 136mg | Fiber: 1g | Sugar: 24g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg