The Best Pumpkin Muffins
The best vegan pumpkin muffins from Vegan with a Vengeance, updated with less sugar and applesauce. Easy, warmly spiced, and perfect any time of year.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin fresh or from a can; do not use pumpkin pie mix
- 1/2 cup unsweetened vegan milk I like soy best
- 1/4 cup olive oil
- 1/4 cup unsweetened applesauce
- 2 tablespoons molasses
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400°F. Lightly grease a twelve-muffin tin or line with paper liners and spray with cooking spray.
- In a large mixing bowl, sift together flour, sugar, baking powder, salt, and spices. Make a well in the center, and add the pumpkin, milk, oil, applesauce, molasses, and vanilla. Mix well with a fork to combine the liquids then incorporate into the dry just until combined.
- Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
- Let cool before removing from the pan.
Tried this recipe?Let us know how it was!
