Vegan Pumpkin Muffins Recipes

VEGAN PUMPKIN MUFFINS

Vegan Pumpkin Muffins image

Moist pumpkin muffins suitable for those who prefer a vegan meal plan.

Provided by thedailygourmet

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 45m

Yield 12

Number Of Ingredients 18

Ingredients

cooking spray
½ cup almond milk, at room temperature
2 tablespoons distilled white vinegar
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 (15 ounce) can pumpkin puree
½ cup maple syrup
½ cup unsweetened applesauce
1 tablespoon vanilla extract
⅓ cup rolled oats
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup coconut oil, melted and slightly cooled
½ cup pecan pieces, chopped

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.

Nutrition Facts : Calories 234 calories, Carbohydrate 36.8 g, Fat 8.2 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 466.6 mg, Sugar 10.7 g

VEGAN PUMPKIN MUFFINS

Vegan Pumpkin Muffins image

These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

Provided by avocadosammich

Categories Quick Breads

Time 37m

Yield 6 jumbo muffins

Number Of Ingredients 14

Ingredients

1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pumpkin puree (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses

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.

Nutrition Facts : Calories 494, Fat 19, SaturatedFat 2.5, Sodium 292.9, Carbohydrate 78.2, Fiber 1.5, Sugar 46.5, Protein 4.7

THE BEST VEGAN PUMPKIN MUFFINS

The Best Vegan Pumpkin Muffins image

this recipe went over really well with all the girls that i work with at the office. they have nicked named me "megan the vegan" because everything i make and bring to them is, well, vegan lol. i doubled the recipe so it made 24 muffins and they were all gone by lunch time.

Provided by Inklefritz19

Categories Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon clove (or 1/2 tbsp pumpkin pie seasoning)
1 cup pumpkin puree
1/2 cup soymilk (or any other non-dairy milk)
1/2 cup vegetable oil
2 tablespoons molasses

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!

Nutrition Facts : Calories 262.9, Fat 9.5, SaturatedFat 1.3, Sodium 146.7, Carbohydrate 43.1, Fiber 0.8, Sugar 27.1, Protein 2.5

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