These pumpkin muffins are a crowd-pleaser. They're made without dairy and eggs but you would never know! Plus you can make them in just one bowl, so that mean less dishes to wash and who doesn't love that! These muffins are made with classic, cozy fall ingredients, they're easy to make, fluffy, and moist.
I personally enjoy hot summer days, but I also can't say no to classic fall treats made with warm spices and all the other good stuff! If you love fall treats and baking, then you probably also have all the ingredients needed to make these Fluffy Vegan Pumpkin Muffins.
Let's get baking!
Ingredients:
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin spice
1 cup brown sugar, lightly packed
1 cup pumpkin puree, not pumpkin pie mix
1/3 cup melted vegan butter or neutral vegetable oil
125 ml / 1/2 cup unsweetened plant-based milk
handful of chopped walnuts, optional
Instructions:
In a large mixing bowl, combine pumpkin puree, melted vegan butter, unsweetened plant-based milk, and brown sugar
To the same mixing bowl, add all your dry ingredients (flour, baking powder, baking soda, and pumpkin spice) and mix until just combined, making sure not to overmix. A few lumps are okay! If using, fold in the chopped walnuts.
Line your muffin tin with paper liners. Fill each muffin liner with the batter about halfway. You should get 10-11 muffins.
Bake for 20-25 minutes or until a toothpick comes out mostly clean and the top is golden brown. Let the muffins cool down completely on a cooling rack.
Enjoy!
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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