Definitely the best vegan oil free pumpkin muffins I have ever tried, soft and moist and perfectly spiced.
Vegan pumpkin muffins are perfect for the fall but I love my pumpkin year round. Full of healthy nutrients, and incredible flavor from the warming spices make these muffins irresistible. But you don’t have to resist these light and fluffy delights. I could eat the whole batch of these and not even blink an eye. These are fabulous for brunch and school snacks.
What you need to make these Pumpkin Muffins
- Muffin pan
- Pumpkin puree, not pie filling
- Pumpkin spice blend or make your own
- baking powder to make this light and fluffy
- plant-based milk
- flour
This recipe is perfect for beginners and new vegans. It’s easy to make and you don’t need any fancy ingredients and it almost no fail. The pumpkin in these muffins make the moist and delicious. You can sprinkle sugar on top or top with icing but I love them plain. They are oil free, you can swap out some of the brown sugar for applesauce.
Oil Free Pumpkin Muffins
Equipment
Ingredients
- 12 Muffin liners, if you prefer
- 1 15 oz pumpkin puree or 2 cups
- ⅓ cup unsweetened applesauce
- ½ cup unsweetened plant based milk
- 1 1/14 cup brown sugar, lightly packed
- 1 ¾ cup All purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
Instructions
- Preheat over to 375 degrees F and prepare your muffin pan, add your liners if using.
- In a larch mixing bowl add the wet ingredients, pumpkin puree, applesauce, plant based milk and brown sugar and whisk well to combine.
- Sift the dry ingredients over the wet ingredients and combine until the flour is just incorporated. Don't over mix!
- fill your muffin pan 2/3 full and back for 22-25 minutes until a toothpick comes out clean.
- *make sure you use pumpkin puree and not pumpkin pie filling
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