Description
Super moist and fluffy Vegan Pumpkin Muffins packed with an entire can of pumpkin! Perfectly sweet and terrific with coffee. Delicious topped with Healthy Cream Cheese Frosting!
Ingredients
Units
Scale
- 1 3/4 cups whole wheat pastry flour (can sub all purpose)
- 1 cup organic cane sugar (use 3/4 cup for less sweet muffins)
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1-15 oz can pumpkin puree
- 1/2 cup non-dairy milk
- 1/4 cup avocado oil or coconut oil, melted
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin.
- In a large bowl, whisk together flour, sugar, spices, baking soda, and salt.
- In a medium bowl, whisk together pumpkin, milk, and oil. Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined, being careful not to over-mix. The batter will be thick.
- Spoon batter into muffin tin, filling almost to the top. Bake for about 23 minutes, or until a toothpick or knife comes out clean. Remove from oven and cool on a cooling rack.
Notes
See post for notes on gluten free.
STORE: Store in an air-tight container on the counter for a up to 4 days or in the refrigerator/freezer for longer.
Keywords: vegan pumpkin muffins