Best 3 Vegan Pumpkin Muffins Recipes

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Indulge in the delectable realm of vegan pumpkin muffins, where wholesome ingredients meet heartwarming flavors. These muffins are not just a treat for the taste buds; they're also a testament to the versatility of plant-based baking. Whether you're a seasoned vegan baker or embarking on your plant-based culinary journey, these recipes promise a delightful symphony of textures and flavors that will leave you craving more. From classic pumpkin muffins bursting with autumnal spices to innovative variations like chocolate chip pumpkin muffins and gluten-free pumpkin muffins, this article offers a diverse collection of recipes to suit every preference. Get ready to whip up a batch of these delectable muffins and experience the perfect balance of moist crumb, subtle sweetness, and the irresistible aroma of pumpkin spice.

**Classic Vegan Pumpkin Muffins:**

Dive into the timeless classic, where the comforting flavors of pumpkin, cinnamon, nutmeg, and ginger dance on your palate. This recipe yields tender and moist muffins, perfect for a cozy breakfast, afternoon snack, or dessert. The rich pumpkin puree lends a vibrant orange hue and a naturally sweet flavor, while the spices add a warm and inviting aroma.

**Chocolate Chip Vegan Pumpkin Muffins:**

Elevate your pumpkin muffin experience with the irresistible addition of chocolate chips. These muffins boast a delightful combination of pumpkin's earthy sweetness and the rich, indulgent flavor of chocolate. As you bite into each muffin, the melted chocolate chips burst with flavor, creating a decadent treat that's sure to satisfy your sweet cravings.

**Gluten-Free Vegan Pumpkin Muffins:**

For those with gluten sensitivities or preferences, this gluten-free variation offers the same delightful pumpkin muffin experience without compromising on taste or texture. Using a blend of gluten-free flours, these muffins are just as tender and moist as their classic counterpart. Enjoy the irresistible combination of pumpkin, spices, and a hint of sweetness in every bite.

**Vegan Pumpkin Muffins with Crumb Topping:**

Take your pumpkin muffin game to the next level with a crunchy, buttery crumb topping. This recipe adds a delightful textural contrast to the soft and tender muffin. As you bite into each muffin, the crumb topping shatters in your mouth, releasing a burst of flavor that complements the pumpkin and spices perfectly.

**Vegan Pumpkin Muffins with Maple Glaze:**

Indulge in a sweet and decadent treat with these pumpkin muffins adorned with a luscious maple glaze. The glaze adds a glossy sheen and a subtle maple flavor that perfectly complements the pumpkin muffins. Each bite is a harmonious blend of sweet, tangy, and aromatic flavors that will leave you wanting more.

Here are our top 3 tried and tested recipes!

VEGAN PUMPKIN MUFFINS



Vegan Pumpkin Muffins image

Moist pumpkin muffins suitable for those who prefer a vegan meal plan.

Provided by thedailygourmet

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 45m

Yield 12

Number Of Ingredients 18

cooking spray
½ cup almond milk, at room temperature
2 tablespoons distilled white vinegar
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 (15 ounce) can pumpkin puree
½ cup maple syrup
½ cup unsweetened applesauce
1 tablespoon vanilla extract
⅓ cup rolled oats
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup coconut oil, melted and slightly cooled
½ cup pecan pieces, chopped

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
  • Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
  • Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  • Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
  • Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
  • Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
  • Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
  • Let cool for a few minutes before removing from the tins.

Nutrition Facts : Calories 234 calories, Carbohydrate 36.8 g, Fat 8.2 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 466.6 mg, Sugar 10.7 g

PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)



Pumpkin Muffins (Gluten-Free and Vegan) image

This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)

Provided by Miss_Amy

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

1 cup pumpkin puree
1 egg substitute
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup oil
1/2 cup tapioca starch
1/2 cup rice flour
1/3 cup millet flour
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3 tablespoons chopped pumpkin seeds

Steps:

  • Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
  • Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
  • Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
  • Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

DELICIOUS VEGAN PUMPKIN MUFFINS



Delicious Vegan Pumpkin Muffins image

These vegan pumpkin muffins are something special! Wholesome, low in fat and sugar, with a gluten-free option. Perfect baking project for cold winter days with a cozy blend of warming spices.

Provided by nutriciously

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 17

cooking spray
2 cups whole wheat flour
5 tablespoons coconut sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup pumpkin puree
2 tablespoons pumpkin puree
½ cup applesauce
½ cup cashew milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
  • Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
  • Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture; mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.
  • Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 23.6 g, Fat 1.8 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 319.4 mg, Sugar 2 g

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
  • Mash the bananas well: This will help to ensure that your muffins are smooth and not lumpy.
  • Use canned or pureed pumpkin: This is the easiest way to add pumpkin to your muffins. Be sure to drain any excess liquid from the pumpkin before using.
  • Add pumpkin pie spice: This will give your muffins a classic pumpkin spice flavor. You can also add other spices, such as cinnamon, nutmeg, or cloves, to taste.
  • Don't overmix the batter: Overmixing can make your muffins tough. Mix just until the ingredients are combined.
  • Bake the muffins at a high temperature: This will help to create a tender crumb and a golden brown crust.
  • Let the muffins cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

These vegan pumpkin muffins are a delicious and festive treat that is perfect for fall. They are moist and flavorful, with a tender crumb and a golden brown crust. The pumpkin pie spice gives them a classic pumpkin spice flavor, and the cream cheese frosting is the perfect finishing touch. Whether you are serving them for breakfast, lunch, or dessert, these muffins are sure to be a hit.

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