Fall has a unique way of making us all crave those warm, cozy flavors that remind us of home. If you’ve found yourself dreaming of soft, spiced treats that perfectly capture the essence of the season, then you’re in the right place. I’ve been on a mission to create the ultimate collection of vegan pumpkin muffins that are not only simple to make but also deliciously satisfying. Whether you’re hosting a fall baking party or just looking for a healthy snack to enjoy with your morning coffee, these muffins hit the spot.
This post is for anyone who loves baking or wants to incorporate more plant-based recipes into their kitchen. If you’re into vegan baking, looking for dairy-free muffins, or simply want to indulge in some irresistible pumpkin spice treats, you’ll find something here. I’ve gathered 19 delightful muffin recipes that are soft, spiced, and easy to whip up. From classic flavors to creative twists, you’re bound to find a recipe that resonates with your taste buds.
Get ready to delight in a variety of mouthwatering options that will fill your kitchen with the aroma of fall. With ingredients that are healthy and wholesome, these muffins will satisfy your cravings while keeping your snacking guilt-free. You’ll walk away with an array of recipes that are perfect for breakfast, snacks, or even dessert. Let’s dive into these scrumptious vegan pumpkin muffins!
Key Takeaways
– Discover 19 unique vegan pumpkin muffin recipes, perfect for any fall occasion.
– Find healthy snack options that are flavorful and easy to make, perfect for your family and friends.
– Explore a range of flavors, from classic pumpkin spice to creative combinations like pumpkin banana and chocolate chip.
– Each recipe is designed to be simple, making them ideal for both seasoned bakers and novices.
– Enjoy guilt-free indulgence with dairy-free muffins that are nourishing and delicious, ensuring you can savor every bite without worry.
1. Classic Vegan Pumpkin Muffins
Craving a warm, comforting muffin? These vegan pumpkin muffins are the perfect solution! The delightful blend of pumpkin and spices creates an irresistible flavor, while whole grain flour keeps them healthy and satisfying. You’ll love how easy they are to whip up for any occasion.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine flour, baking soda, baking powder, pumpkin spice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 20 minutes, or until a toothpick comes out clean. Let cool before serving.
FAQs:
– Can I use canned pumpkin? Yes, canned pumpkin puree works great!
– Can I make them gluten-free? Substitute the whole wheat flour with a gluten-free blend.
2. Chocolate Chip Pumpkin Muffins
Are you a chocolate lover? These vegan pumpkin muffins with chocolate chips are just what you need! The rich chocolate and pumpkin blend brings a deliciously sweet experience, making them a favorite for gatherings or an indulgent snack.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/2 cup coconut sugar
– 1/4 cup vegetable oil
– 1 cup whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon cinnamon
– 1/2 cup dairy-free chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In one bowl, whisk together the pumpkin puree, almond milk, coconut sugar, and vegetable oil.
3. In another bowl, mix flour, baking powder, baking soda, and cinnamon.
4. Combine both mixtures and gently fold in the chocolate chips.
5. Scoop the batter into the muffin liners, filling them 3/4 full.
6. Bake for 20 minutes, until a toothpick comes out clean. Let cool before serving.
FAQs:
– Can I use regular sugar instead? Yes, white sugar can be used as a substitute.
– Can I make it nut-free? Replace almond milk with oat or rice milk.
Fun fact: Adding chocolate chips boosts flavor in vegan pumpkin muffins, and pumpkin puree can cut added sugar by up to 20%. Almond milk helps the batter come together quickly, keeping muffins moist as they bake. Perfect for fall gatherings.
3. Maple Pecan Pumpkin Muffins
Looking for a muffin with a nutty twist? These maple pecan pumpkin muffins deliver! The crunchy pecans paired with a drizzle of maple syrup create a delightful treat that’s perfect for fall gatherings or a cozy snack at home.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/3 cup maple syrup
– 1/4 cup chopped pecans
– 1 1/2 cups oat flour
– 1 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a bowl, mix pumpkin puree, almond milk, and maple syrup.
3. In another bowl, combine oat flour, baking powder, cinnamon, and salt.
4. Mix the dry ingredients into the wet ones, then fold in the chopped pecans.
5. Spoon the batter into the muffin liners, filling them about 3/4 full.
6. Bake for 20 minutes, allowing them to cool before tasting.
FAQs:
– Can I use walnuts instead of pecans? Absolutely! Walnuts are a great substitute.
– Can I make them gluten-free? Use a gluten-free flour blend instead of oat flour.
4. Pumpkin Spice Muffins with Streusel Topping
Want to elevate your pumpkin muffins? Try these pumpkin spice muffins with a crunchy streusel topping! They’re soft and tender, while the cinnamon-sugar topping adds a delicious texture that’s perfect for any occasion.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup oat milk
– 1/2 cup brown sugar
– 1/4 cup vegetable oil
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
Streusel Topping:
– 1/4 cup flour
– 1/4 cup oats
– 1/4 cup brown sugar
– 2 tablespoons coconut oil, melted
– 1 teaspoon cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners.
2. In a bowl, mix together pumpkin puree, oat milk, brown sugar, and oil until creamy.
3. In another bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt.
4. Add dry ingredients to wet ingredients, mixing until just combined.
5. For the streusel, combine ingredients in a small bowl until crumbly.
6. Fill the muffin cups with batter, then sprinkle streusel on top.
7. Bake for 20 minutes until a toothpick comes out clean.
FAQs:
– Can I prepare the streusel ahead of time? Yes, you can store it in the fridge until ready to use.
– Can I make these without sugar? Substitute with a sugar alternative like stevia.
5. Pumpkin Banana Muffins
Love both pumpkin and banana? These pumpkin banana muffins are a match made in heaven! The ripe bananas add natural sweetness, making these muffins incredibly moist and perfect for breakfast or snacking throughout the day.
Ingredients:
– 1 cup pumpkin puree
– 2 ripe bananas, mashed
– 1/2 cup almond milk
– 1/3 cup maple syrup
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mash the bananas and mix in pumpkin puree, almond milk, and maple syrup.
3. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
4. Mix the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the muffin liners, filling them 2/3 full.
6. Bake for 18 minutes, cool, and enjoy!
FAQs:
– Can I use frozen bananas? Yes, just thaw and mash them before using.
– Can I add nuts? Absolutely! Walnuts or chocolate chips make great additions.
🎉 Crunchy Chex Mix Recipe!
Elevate your fall baking parties with this delicious homemade snack that everyone will love at your gatherings!
6. Spiced Apple Pumpkin Muffins
Want a fruity twist on your muffins? These spiced apple pumpkin muffins are just the ticket! Fresh apple chunks bring a juicy burst of flavor, making them a fantastic treat for fall or any time you crave something delicious.
Ingredients:
– 1 cup pumpkin puree
– 1 cup diced apples
– 1/2 cup almond milk
– 1/3 cup brown sugar
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, combine pumpkin puree, diced apples, almond milk, and brown sugar.
3. Mix flour, baking powder, baking soda, pumpkin spice, and salt in a separate bowl.
4. Combine the wet and dry ingredients until just mixed.
5. Spoon the batter into muffin liners, filling each about 2/3 full.
6. Bake for 20 minutes, cool, and serve.
FAQs:
– Can I use other fruits? Yes, pears or peaches work well too!
– Can I freeze these muffins? Yes, they freeze beautifully for later enjoyment.
How To Choose Vegan Pumpkin Muffins
When the fall season arrives, vegan pumpkin muffins become a delightful treat for any baking party. With so many variations available, it’s essential to know how to choose the right type that suits your taste and dietary preferences. Here are some key factors to consider:
1. Flavor Profile
Think about what flavors you enjoy most. Classic vegan pumpkin muffins have a rich pumpkin flavor paired with warm spices like cinnamon and nutmeg. If you’re a fan of chocolate, consider chocolate chip pumpkin muffins for a sweet twist. For a nutty touch, try maple pecan or nut butter varieties. Choosing a flavor that excites your taste buds will make your baking experience more enjoyable.
2. Texture
The texture of your muffins can greatly affect your enjoyment. Some recipes yield soft and fluffy muffins, while others may be denser or more cake-like. If you prefer something lighter, look for recipes that incorporate baking soda or vinegar to create a fluffier texture. For a heartier option, muffins with oats or nuts add a satisfying chewiness.
3. Ingredients
Check the ingredient list for your vegan pumpkin muffins. Ensure they use quality, plant-based ingredients. Look for recipes that include whole grains for added fiber, natural sweeteners like maple syrup, and healthy fats such as coconut oil. If you have allergies, be cautious about nuts or gluten and opt for substitutions that suit your needs.
4. Nutritional Value
If you’re seeking a healthier snack, pay attention to the nutritional content of the muffins. Some recipes are packed with nutrient-rich ingredients like chia seeds or whole wheat flour, making them a great option for a wholesome treat. Consider the balance of carbohydrates, protein, and fats to fit your dietary goals.
5. Preparation Time
Evaluate how much time you have for baking. Some recipes may require more time with multiple steps, while others are quick and straightforward to whip up. If you’re planning a baking party, choosing easy and fast recipes can keep everyone engaged without feeling rushed.
6. Occasion
Think about the context in which you’ll be serving the muffins. For a festive fall gathering, pumpkin muffins with spices and a streusel topping can be a hit. If you’re preparing snacks for kids, chocolate chip or banana pumpkin muffins might appeal more. Tailor your choice to the event for a more memorable experience.
Pro Tip: Don’t be afraid to mix and match! Combine different flavors, textures, and ingredients to create your perfect vegan pumpkin muffin. If you love chocolate, try adding cocoa powder to a classic recipe or mix in some nuts for extra crunch. Experimenting can lead to delightful surprises that everyone will love!
7. Pumpkin Oatmeal Muffins
Searching for a hearty breakfast option? These pumpkin oatmeal muffins are a perfect choice! Loaded with oats and pumpkin, they’ll keep you satisfied and energized all morning long. Enjoy them any time as a wholesome snack.
Ingredients:
– 1 cup pumpkin puree
– 1 cup rolled oats
– 1/2 cup almond milk
– 1/3 cup maple syrup
– 1 cup oat flour
– 1 teaspoon baking powder
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mix pumpkin puree, rolled oats, almond milk, and maple syrup until well combined.
3. In another bowl, combine oat flour, baking powder, pumpkin spice, and salt.
4. Stir the dry ingredients into the wet mixture until just combined.
5. Fill the muffin cups 3/4 full with batter.
6. Bake for 20 minutes, allow to cool, and enjoy!
FAQs:
– Can I add nuts or seeds? Yes, feel free to add your favorite toppings for extra crunch!
– Can I store them in the fridge? Yes, they’ll last for several days in an airtight container.
8. Vegan Pumpkin Chocolate Muffins
Craving something sweet and chocolatey? These vegan pumpkin chocolate muffins are decadent and delicious! The combination of pumpkin and rich chocolate makes them an amazing treat for any time of day.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/3 cup cocoa powder
– 1/2 cup sugar
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup dairy-free chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mix together pumpkin puree, almond milk, cocoa powder, and sugar until creamy.
3. In another bowl, combine flour, baking powder, baking soda, and salt.
4. Mix the dry ingredients into the wet mixture until combined, then fold in chocolate chips.
5. Pour the batter into the muffin liners, filling about 2/3 full.
6. Bake for 20 minutes, let cool, and enjoy!
FAQs:
– Can I use dark cocoa powder? Yes, dark cocoa adds a richer flavor.
– Can I make these without chocolate chips? Yes, simply omit them for a less sweet muffin.
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9. Pumpkin Muffins with Chia Seeds
Want to boost your nutrition? These pumpkin muffins with chia seeds are an excellent choice! Packed with omega-3 fatty acids and fiber, they provide a delightful crunch and are a healthy snack for any time of day.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/4 cup maple syrup
– 1/2 cup chia seeds
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, mix pumpkin puree, almond milk, and maple syrup until smooth.
3. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and fold in chia seeds.
5. Fill muffin liners about 2/3 full with the batter.
6. Bake for 20 minutes, allow to cool, then enjoy!
FAQs:
– Should I soak the chia seeds? Soaking them helps create a gel-like consistency, but it’s optional.
– Can I meal prep these muffins? Yes, they store well in the fridge for several days.
10. Gingerbread Pumpkin Muffins
Looking to spice up your fall baking? These gingerbread pumpkin muffins combine the warm flavors of gingerbread with pumpkin, creating a flavorful treat perfect for cozy evenings or festive gatherings.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/3 cup brown sugar
– 1/4 cup molasses
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 tablespoon ginger
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, combine pumpkin puree, almond milk, brown sugar, and molasses until smooth.
3. In another bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fill muffin cups with batter about 2/3 full.
6. Bake for 20 minutes, cool briefly, then enjoy!
FAQs:
– Can I add nuts? Yes, chopped nuts like walnuts or pecans would be a nice addition.
– Can I use honey instead of molasses? Yes, honey works well, but the flavor will be different.
11. Pumpkin Muffins with Cranberries
Craving something tart and sweet? These pumpkin muffins with cranberries offer a wonderful flavor balance! The tart cranberries complement the sweet pumpkin, making them a delightful treat for Thanksgiving or fall festivities.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/2 cup brown sugar
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
– 1/2 cup dried cranberries
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mix pumpkin puree, almond milk, and brown sugar until smooth.
3. In another bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt.
4. Add the dry ingredients to the wet mixture, then fold in dried cranberries.
5. Pour the batter into muffin liners, filling them 2/3 full.
6. Bake for 18 minutes, cool, and serve.
FAQs:
– Can I use fresh cranberries? Yes, they’ll add a burst of flavor!
– Can I make these muffins ahead of time? Yes, they store well and can be frozen for later.
12. Nut Butter Pumpkin Muffins
Looking for a protein-packed snack? These pumpkin muffins with nut butter are delicious and satisfying! Almond or peanut butter adds a creamy texture and rich flavor, making them perfect for busy mornings or as a quick pick-me-up.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/3 cup almond or peanut butter
– 1/2 cup brown sugar
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. Mix together pumpkin puree, almond milk, nut butter, and brown sugar until well combined.
3. In a separate bowl, combine flour, baking powder, cinnamon, and salt.
4. Gradually mix the dry ingredients into the wet ones until just combined.
5. Fill muffin cups 3/4 full with the batter.
6. Bake for 20 minutes, cool, and enjoy!
FAQs:
– Can I add chocolate chips? Yes, dark chocolate chips make a great addition!
– Can I store them in the freezer? Yes, they freeze well for later enjoyment.
13. Pumpkin Zucchini Muffins
Want to sneak in some veggies? These pumpkin zucchini muffins cleverly incorporate zucchini for added moisture and nutrients. Enjoy these muffins as a sweet treat without sacrificing your vegetable intake!
Ingredients:
– 1 cup pumpkin puree
– 1 cup shredded zucchini
– 1/2 cup almond milk
– 1/3 cup brown sugar
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mix pumpkin puree, shredded zucchini, almond milk, and brown sugar until blended.
3. In another bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt.
4. Stir the dry ingredients into the wet mixture until just combined.
5. Fill muffin cups about 2/3 full with the batter.
6. Bake for 20 minutes, allow to cool, and enjoy!
FAQs:
– Should I drain the zucchini? Yes, wring out excess moisture to prevent sogginess.
– Can I use a different flour? Yes, you can use almond or gluten-free flour if preferred.
14. Pumpkin Muffins with Coconut Flakes
Want a tropical twist? These pumpkin muffins with coconut flakes bring a sweet, chewy texture that pairs beautifully with pumpkin. They’re a delightful treat for brunch or any gathering!
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/3 cup brown sugar
– 1 cup all-purpose flour
– 1/2 cup shredded coconut
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, combine pumpkin puree, almond milk, and brown sugar until smooth.
3. In another bowl, mix flour, shredded coconut, baking powder, baking soda, and salt.
4. Combine the wet and dry ingredients until just mixed.
5. Fill muffin cups about 2/3 full with the batter.
6. Bake for 20 minutes, cool, then enjoy!
FAQs:
– Can I toast the coconut? Yes, toasting adds extra flavor!
– Can I use unsweetened coconut? Absolutely, it will work just fine.
We all crave cozy fall treats that don’t derail our vegan goals. Try pumpkin muffins with coconut flakes for a tropical twist—soft pumpkin, chewy coconut, simple ingredients. Bake a batch for brunch and save the leftovers for easy morning bites.
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15. Savory Pumpkin Muffins
Ready to try something different? These savory pumpkin muffins are packed with herbs and spices, making them a unique snack or side dish. You’ll be amazed at how delicious pumpkin can be in savory recipes!
Ingredients:
– 1 cup pumpkin puree
– 1 cup whole wheat flour
– 1/2 cup almond milk
– 1/4 cup olive oil
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, combine pumpkin puree, flour, almond milk, olive oil, and all spices.
3. Mix well until smooth, and fill the muffin cups about 2/3 full.
4. Bake for 20 minutes, cool, and serve as a savory snack.
FAQs:
– What dishes pair well with these muffins? They go great with soups and salads!
– Can I add cheese? Yes, shredded cheese can enhance the flavor!
❝Savory Pumpkin Muffins prove that fall isn’t just sweet—they’re bursting with herb-forward flavor. Mix pumpkin puree with garlic, herbs, and whole wheat flour, and you’ve got a ready-to-serve savory side that guests actually request.❞
16. Pumpkin Muffins with Nutmeg and Cloves
Craving cozy flavors? These pumpkin muffins with nutmeg and cloves are spiced to perfection. The warm aroma will fill your kitchen, making them a delightful addition to brunch or an afternoon snack!
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/2 cup brown sugar
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon nutmeg
– 1 teaspoon cloves
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, mix together pumpkin puree, almond milk, and brown sugar.
3. In another bowl, combine flour, baking powder, baking soda, nutmeg, and cloves.
4. Mix the dry and wet ingredients together until well combined.
5. Spoon the batter into muffin liners, filling about 2/3 full.
6. Bake for 20 minutes, cool slightly, and enjoy!
FAQs:
– Can I add a topping? A sprinkle of cinnamon on top adds a lovely touch!
– Do these muffins make good gifts? Yes, they’re perfect for holiday gifting!
17. Pumpkin Muffins with Almonds
Want a crunchy texture? These pumpkin muffins with almonds are delightful! They’re packed with flavor and protein, making them a perfect snack for any time of day. Enjoy them for breakfast, dessert, or a post-workout treat!
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/3 cup brown sugar
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 cup chopped almonds
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a bowl, mix together pumpkin puree, almond milk, and brown sugar until smooth.
3. In another bowl, combine flour, baking powder, baking soda, and salt.
4. Fold in the dry ingredients into the wet mix, then add chopped almonds.
5. Fill muffin liners about 2/3 full with the batter.
6. Bake for 20 minutes, cool slightly, and enjoy!
FAQs:
– Can I use sliced almonds? Yes, they make a nice topping!
– Can I store these muffins? Yes, they freeze well for later enjoyment.
18. Pumpkin Muffins with Lemon Zest
Want to brighten your muffins? These pumpkin muffins with lemon zest deliver a refreshing twist! The tangy citrus flavor complements the warm pumpkin, making them a delightful treat for brunch or a light snack during the day!
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/2 cup brown sugar
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon lemon zest
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, mix together pumpkin puree, almond milk, and brown sugar until smooth.
3. In another bowl, combine flour, baking powder, baking soda, lemon zest, and salt.
4. Mix the dry ingredients into the wet mixture until well combined.
5. Spoon the batter into muffin liners, filling about 2/3 full.
6. Bake for 20 minutes, cool slightly, and enjoy!
FAQs:
– Can I add a lemon glaze? Yes! A lemon glaze adds a sweet finish!
– Are these muffins good for parties? Absolutely, they’re unique and delicious!
19. Pumpkin Muffins with a Touch of Maple
Wrap up your muffin adventure with these pumpkin muffins with a touch of maple. Drizzled with maple syrup before serving, they’re a sweet way to enjoy the flavors of fall. Each bite is sure to leave you wanting more!
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/3 cup maple syrup (plus more for drizzling)
– 1 1/2 cups whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, combine pumpkin puree, almond milk, and maple syrup until well blended.
3. In another bowl, mix together flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fill muffin cups about 2/3 full and bake for 20 minutes.
6. Once they’ve cooled slightly, drizzle with extra maple syrup before serving.
FAQs:
– Can I use flavored maple syrup? Yes, explore different flavors for a unique twist!
– Are these muffins good with coffee? Yes, they pair wonderfully with a warm cup!
Conclusion
With these 19 delightful vegan pumpkin muffin recipes, your fall baking parties are bound to be a success. From classic flavors to inventive twists, there’s a muffin for everyone to enjoy. So gather your friends, turn on the oven, and let the pumpkin spice magic happen! Don’t forget to share your baking adventures with us!
Happy baking and savor the flavors of autumn!
Related Topics
vegan pumpkin muffins
fall baking
dairy-free muffins
healthy snacks
pumpkin spice treats
easy recipes
vegan baking
autumn flavors
quick baking
party treats
seasonal recipes
soft muffins
