Vegan Pumpkin Muffins
These Vegan Pumpkin Muffins are soft and moist, flavored with spices and pumpkin. Ready in under 1 hour, I know these will be your new favorite.
Servings: 8
Calories: 250kcal
Ingredients
- ½ cup pumpkin puree (not pie filling - 112.5 grams)
- ⅔ cup water (150 ml)
- ⅓ cup cane sugar (67 grams)
- ¼ cup brown sugar (packed - 55 grams)
- ¼ cup pure maple syrup (85 grams)
- ¼ cup olive oil (or other neutral oil - 59 ml)
- 1 teaspoon baking powder
- 1 ⅔ cup unbleached all purpose flour ( 208 grams)
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt
optional for pumpkin spice flavor:
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
Instructions
- Preheat the oven to 375° F and spray or grease 8 muffin tin holes. Do not use muffin liners.
- In a large mixing bowl whisk together the pumpkin puree, water, cane sugar, brown sugar, maple syrup, and olive oil.
- Next add the flour, baking powder, cinnamon, salt and other spices if you are choosing to add them. Mix with a spatula or large spoon.
- Pour the mixture into the muffin tin holes and bake in the oven on the middle rack for 26 minutes, check with a toothpick before removing, let cool for at least 30 minutes before gently using a butter knife along the edges and popping them out of the muffin tin.
- Store in a sealed container, sitting on the counter for about 3 days. Serves 8 muffins.
Video
Notes
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing: Placing baked goods in a sealed container is usually the best way.
Nutrition
Calories: 250kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 96mg | Potassium: 95mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2419IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
