Moist, fluffy, and full of flavor, these Vegan Pumpkin Muffins are the perfect fall treat! Serve with a warm drink and you’ll have a delicious afternoon snack in no time.
After making my Pumpkin Pie Spice Mix and Vegan Pumpkin Spice Latte, I had plenty of spice mix leftover. So, I thought what better way to use it then making muffins?
I love muffins. They can be eaten as a snack or with breakfast, and they are always so delicious! And this one is no exception.
The pumpkin pie spice flavor is very present, and the pumpkin flavor is amazing! This recipe goes even better with a warm drink and your favorite book!
Ingredients:
- oats: to blend into flour
- flour: I used all-purpose
- baking powder
- baking soda
- salt
- pumpkin pie spice
- pumpkin puree: not pumpkin pie filling
- oil: I used vegetable
- plant-based milk: I used almond, but you can use any plant-based milk
- apple cider vinegar
- vanilla
- brown sugar
How to make vegan pumpkin muffins?
- Preheat oven. Line muffin pan with muffin liners.
- Blend the oats in a food processor until fine.
- Mix dry ingredients together.
- In a separate bowl, mix wet ingredients and sugar until combined.
- Pour wet ingredients into dry ingredients. Mix well.
- Add an even amount of batter into the muffin liners.
- Bake for 7 minutes. Don’t open the oven after it’s done, just lower heat. Bake for 14 minutes or until toothpick comes out clean.
- Let cool completely.
- Enjoy!
Storing:
These muffins will stay fresh for up to a week. You can freeze them for up to 3 months.
If you make this recipe, be sure to share it on Instagram and tag me @deliciouslymadefromplants!
Vegan Pumpkin Muffins
Ingredients
- 3/4 cup oat flour
- 3/4 cup all-purpose flour
- 1 tsp pumpkin spice mix
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1 1/4 cup pumpkin puree
- 1/4 cup oil
- 1/4 cup almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla
Instructions
- Preheat oven to 375° Fahrenheit. Line muffin pan with muffin liners.
- Blend the oats in a food processor until fine.
- Mix oats, flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl until well combined.
- In a separate bowl, add pumpkin puree, oil, almond milk, apple cider vinegar, vanilla, and brown sugar. Mix until combined.
- Pour wet ingredients into dry ingredients. Mix well.
- Add about one scoop of batter into each muffin liner.
- Bake for 7 minutes at 375° F. After it’s done, don’t open the oven, just lower heat to 350° F. Bake for 14 minutes or until toothpick comes out clean.
- Let cool completely.
- Enjoy!
Notes
Leave a Reply