Best Vegan Pumpkin Muffins Recipes

LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
• Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
• Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
• Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
• Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
• Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
• Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
• Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
• Let cool for a few minutes before removing from the tins.

PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)

Steps:

• Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
• Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
• Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
• Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

PUMPKIN MUFFINS - VEGAN AND GLUTEN FREE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Soak dates in warm water for 15 minutes.
• Grease a 12 cup muffin tray with vegan gluten free margarine or coconut oil.
• In a small bowl, add 3 tablespoons water to the flax seed meal and let sit for 5 minutes.
• If you don't have oat flour, take rolled oats and pulse in a food processor until you have a flour. If you are making your own oat flour, remove this from food processor and put in a seperate bowl.
• Drain the dates (make sure they are pitted) and place in food processor with the pumpkin puree, maple syrup, coconut milk, cinnamon, nutmeg and ginger. Process until smooth - no chunks of dates remaining.
• Add the flaxseed mixture, the oat flour, and the gluten free flour to the food processor. Mix until combined.
• Add the baking soda and mix until just combined and then scoop into muffin trays. It is important to not over mix here and to start filling the muffin trays immediately after the baking soda has mixed into the batter. Fill each muffin cup to the halfway point.
• Place in oven and remove after 25 minutes or when you see the sides have browned a little.
• Let cool. Recommended topping on these is crunchy peanut butter.
• Enjoy!

DELICIOUS VEGAN PUMPKIN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
• Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
• Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture; mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.

THE BEST VEGAN PUMPKIN MUFFINS

Steps:

• pre-heat oven at 400 degrees.
• combine flour, salt, baking powder and spices in a meduim size bowl and set aside.
• mix pumpkin, soy milk, vegetable oil, and molasses until smooth.
• slowly add dry ingredients in with wet ingredience, and mix till smooth.
• grease 12 unit muffin pan.
• scoop batter into pan, filling each unit only 2 / 3 full.
• bake at 400 for 18 - 20 minutes, or until a toothpick comes out clean.
• cool and enjoy!

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease muffin tins with vegetable shortening or spray on oil.
• Sift together dry ingredients (flour through cloves).
• In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
• Pour wet into dry and combine.
• Fill muffin tins 2/3 of the way.
• Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

TONY V'S VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with cooking spray.
• Mix fructose, flour, oat bran, cinnamon, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl.
• Whisk water and egg replacer together in another bowl until smooth. Stir in pumpkin puree and vegetable oil. Add fructose mixture; mix well to blend batter.
• Spoon batter into the greased muffin tins, filling each cup halfway.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.

AMAZING VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 muffin tins with cooking spray.
• Combine all-purpose flour, brown sugar, white sugar, whole wheat flour, baking soda, cinnamon, allspice, salt, and baking powder in a large bowl. Mix in pumpkin puree and apples.
• Pour egg replacer into a bowl. Stir in applesauce gradually to avoid lumps. Whisk in oil. Add to the flour mixture; mix well until batter is smooth.
• Spoon batter into the greased muffin cups, filling each one almost to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.