Best 2 Delicious Vegan Pumpkin Muffins Recipes

Calling all pumpkin spice lovers! These delectable vegan pumpkin muffins are a delightful treat that will tantalize your taste buds and warm your heart. Made with a blend of wholesome ingredients, these muffins are not only delicious but also a healthier alternative to traditional baked goods.

These muffins are bursting with the flavors of fall, featuring a moist and tender crumb infused with the sweet and savory notes of pumpkin purée. Warm spices like cinnamon, nutmeg, and ginger add a cozy touch, while a hint of maple syrup lends a touch of natural sweetness. Savor the crunch of chopped walnuts and the delicate tartness of dried cranberries in every bite.

Whether you're looking for a cozy breakfast, a satisfying snack, or a sweet treat to share with friends and family, these vegan pumpkin muffins are sure to hit the spot. With their simple yet flavorful ingredients and easy-to-follow instructions, these muffins are a cinch to make and a joy to indulge in. Dive into the recipes below and experience the magic of these autumn-inspired delights!

Here are our top 2 tried and tested recipes!

VEGAN PUMPKIN MUFFINS

Vegan Pumpkin Muffins image

Fall into fall with these deliciously moist and perfectly flavored vegan pumpkin muffins. An easy fall pastry that will warm up your home.

Provided by Sarah McMinn

Categories Breakfast bread

Time 35m

Number Of Ingredients 16

Ingredients

1 3/4 cup all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 (15oz) can pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup apple sauce
1/2 cup coconut oil
2 tsp vanilla extract
2 tbsp vegan butter, (I use Earth Balance)
2 tbsp granulated sugar
2 tsp ground cinnamon

Steps:

Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
In a small bowl whisk together flour, baking soda, spices, and salt.
In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean.
Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar.
Serve immediately or store in an airtight container at room temperature for up to 5 days.

Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Sodium 150 mg, Fiber 12 g, Sugar 13 g, ServingSize 1 serving

VEGAN PUMPKIN MUFFINS

Vegan Pumpkin Muffins image

These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

Provided by avocadosammich

Categories Quick Breads

Time 37m

Yield 6 jumbo muffins

Number Of Ingredients 14

Ingredients

1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pumpkin puree (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses

Steps:

Preheat oven to 400°F.
Grease muffin tins with vegetable shortening or spray on oil.
Sift together dry ingredients (flour through cloves).
In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
Pour wet into dry and combine.
Fill muffin tins 2/3 of the way.
Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 494, Fat 19, SaturatedFat 2.5, Sodium 292.9, Carbohydrate 78.2, Fiber 1.5, Sugar 46.5, Protein 4.7

Tips:

For a vegan alternative to traditional pumpkin muffins, opt for plant-based ingredients like almond or oat milk, flax eggs, and coconut oil. These swaps deliver a moist and flavorful muffin.
Choosing the right pumpkin puree is crucial. Opt for pure pumpkin puree, not pumpkin pie filling, to avoid overpowering sweetness.
If you're out of pumpkin pie spice, create your own blend using cinnamon, nutmeg, ginger, cloves, and allspice.
Don't overmix the batter. Overmixing can result in dense, tough muffins. Mix just until the ingredients are well combined.
For a crispy topping, sprinkle a mixture of brown sugar, cinnamon, and rolled oats on top of the muffins before baking.

Conclusion:

These delectable vegan pumpkin muffins are a delightful treat for any occasion. With their moist texture, delightful spices, and optional variations, they cater to various dietary preferences. Whether you're hosting a festive gathering or seeking a cozy fall snack, these muffins are sure to impress. They're not only delicious but also provide essential nutrients like fiber, vitamins, and minerals, making them a healthier alternative to traditional muffins. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with these irresistible vegan pumpkin muffins.