Ingredients
Scale
- 15 ounce can pumpkin puree
- 1/3 cup melted vegan butter OR vegetable oil
- 1/2 cup soy or almond milk, unsweetened
- 1 1/4 cups brown sugar, lightly packed
- 1 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup non-dairy chocolate chips, raisins, cranberries or chopped walnuts (optional)
Instructions
- Preheat the oven to 375 degrees F and lightly grease a muffin pan. If using paper liners, spray the cups lightly with oil.
- In a large mixing bowl, whisk together pumpkin, melted vegan butter (or oil), non-dairy milk, and brown sugar until smooth.
- Sift the flour, baking powder, salt, and spices over the wet mixture.
- Gently mix the dry ingredients into the wet using a wooden spoon until just combined.
- Fold in any optional ingredients, if using.
- Fill the muffin cups full and bake for 22-25 minutes, until a toothpick inserted comes out clean.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These muffins freeze well for up to 2 months.
- For best results, do not overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg