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Vegan Pumpkin Muffins
Whip up a batch of these vegan pumpkin muffins in no time and treat yourself to a delicious plant-based breakfast treat. Your taste buds will thank you!
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Resting time 5 minutes minutes
Total Time 35 minutes minutes
Servings 12 muffins
Calories 184 kcal
Muffins: ½ cup plant-based milk soy, almond, etc 1 tablespoon apple cider vinegar 1 ¾ cup flour (all-purpose, whole wheat, or gluten-free baking flour) ¾ cup brown sugar 1 teaspoon baking soda 1 ½ teaspoons ground cinnamon 1 ½ teaspoons pumpkin pie spice ½ teaspoon ground ginger ½ teaspoon salt ⅓ cup vegetable oil 1 cup canned pumpkin optional: coarse sugar for topping
Preheat oven to 400°F/204°C. Line muffin pans with muffin/cupcake liners. Makes about 12 regular-size muffins.
Vegan Buttermilk: In a small bowl mix the milk and vinegar. Stir until combined and set aside.
Mix Dry Ingredients: In a medium-sized bowl mix together the flour, sugar, baking soda, spices, and salt. Set aside.
Mix Wet Ingredients: In a separate medium-sized bowl mix together the oil, pumpkin, and plant buttermilk mixture. Stir together until combined.
Make the Batter: Combine the dry and wet ingredients and stir until just combined.
Pour the batter into lined muffin tins about 3/4 of the way full. Optional: Top each with a sprinkle of coarse sugar.
Place muffins in the heated oven and bake for 10 minutes , then reduce heat to 350°F/177°C. The cupcakes should look lightly golden on top.
Remove from the oven and allow them to cool slightly. Serve warm.
Calories: 184 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.04 g | Sodium: 197 mg | Potassium: 97 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 3200 IU | Vitamin C: 1 mg | Calcium: 36 mg | Iron: 1 mg