If there's one thing that screams autumn, it's got to be the comforting aroma of freshly baked pumpkin treats wafting through the air. Vegan pumpkin muffins are a delightful way to embrace the season's coziness without fuss. These muffins embody simplicity and warmth, making them an ideal addition to your fall baking repertoire.
Who might find joy in these delightful treats? Well, anyone seeking a guilt-free, plant-based indulgence! Whether you're a committed vegan, someone exploring plant-based options, or simply a fan of tasty baked goods, these muffins are a delicious choice. Plus, they're an excellent way to sneak some veggies into your diet without compromising on flavor.
The best part? These vegan pumpkin muffins are wonderfully easy to whip up. Even if you're not a seasoned baker, fear not! With minimal ingredients and straightforward steps, they're a fantastic introduction to baking or a quick fix for your autumn cravings. From mixing up the batter to watching them rise golden-brown in the oven, the process is a joy in itself.
Autumn is the season of vibrant foliage, cozy sweaters, and of course, all things pumpkin. These muffins perfectly encapsulate the spirit of the season, offering a delightful taste of fall in every bite. Whether enjoyed with a steaming cup of coffee on a crisp morning or as a sweet treat after a long day, these vegan pumpkin muffins are sure to become a seasonal favorite in your home.
A quick note: taste the batter before baking the muffins if you want any additional sweetness. I noticed that some pumpkins are more sweet than others therefore sometimes these muffins are perfectly sweet and other times I would add more sugar to them. So taste before baking!
I also made one batch of these with chocolate chips and it is a wonderful addition to the recipe! Just fold in some choc-chips or chopped dark chocolate to the batter if you wish and follow the same process of baking.
You will need:
For 12 muffins
ā 240 g. wheat flour
ā 90 g. sugar
ā 2 teaspoons of cinnamon
ā 0,5 teaspoon of ground cloves
ā 0,5 teaspoon of ground ginger
ā 1 teaspoon of baking soda
ā 1 teaspoon of baking powder
ā Pinch of salt
ā 340 g. pumpkin puree (just blended pumpkin, no sweeteners added)
ā 70 ml. of coconut oil
ā 80 ml. of plant-based milk (unsweetened soy is used)
Preparation
1.Preheat the oven to 180 degrees.
2.Mix the dry ingredients - flour, sugar, cloves, ginger, baking soda, baking powder and salt.
3.If you are making pumpkin puree from scratch, check my previous recipe where I share detail instructions on it: Vegan pumpkin gnocchi
Add the pumpkin puree, melted coconut oil and milk to the flour mixture and stir.
4.Taste the dough to see if you would like more sugar, as the sweetness may also depend on the pumpkin - there may be too little if the pumpkin is not so sweet.
5.Arrange the cupcake tins on a baking tray and divide the batter between them to make 12 cupcakes.
6.Bake for 20-25 minutes and leave to cool slightly after baking.
Enjoy!
