Vegan Pumpkin Muffins
Servings: 12 muffins
Ingredients
- ½ cup dairy free milk (soy, almond, oat)
- 2 teaspoons apple cider vinegar (white vinegar or lemon juice)
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ - ¾ teaspoon fine sea salt
- ½ cup vegan butter/margarine, melted slightly
- 1 cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pure vanilla
- 3-4 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves or allspice (optional)
- ¼ cup pumpkin seeds for topping (or more)
Optional Add Ins
- ½ cup chocolate chips, raisins, chopped dates (more to taste)
Instructions
Make the Pumpkin Muffins
- Make the vegan buttermilk by stirring together dairy-free milk and apple cider vinegar. Set aside to curdle.
- Whisk the dry ingredients together in a medium size mixing bowl.
- Mix the muffin batter in a large mixing bowl. Using a wooden spoon, beat the softened butter and the brown sugar together until creamy and incorporated.
- Add the pumpkin puree and vanilla - mix until smooth.
- Add ½ the dry ingredients and ½ the buttermilk to the pumpkin mixture: fold together. Add the remaining dry ingredients and buttermilk - stir just until incorporated being careful not to over mix. Fold in any add ins at this time. Let the batter rest while you preheat the oven.
- Preheat the oven to 425º F and prepare a 12 cup muffin tin by rubbing each cup with dairy-free butter/margarine over the sides and bottom. Alternatively use paper liners or spray with cooking spray. Make streusel if using.
- Once the oven is preheated, scoop the batter into the prepared muffin cups, filling almost to the top. For slightly larger bakery-style pumpkin muffins, fill only 11 spots (as I did in the photos). Sprinkle pumpkin seeds or streusel over the top gently pressing into the batter. Then pop into the oven.
- Bake at 425° F for 7 minutes and then reduce the heat to 350° F for an additional 10-12 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pan then transfer the muffins to a wire rack to finish cooling.
- Once cool, drizzle with frosting if using.
Notes
Extra Pumpkin Puree: If using a can of pure pumpkin puree, freeze the leftover pumpkin in a freezer safe container or bag for up to several months (don't forget to label it!). Use it the next time you are making pumpkin muffins, pumpkin cookies or any pumpkin dessert.
Pumpkin Pie Spice: If using a pumpkin pie spice blend, use 3-4 teaspoons instead of the individual spices.
Cinnamon Flavor: My family likes cinnamon so I use 4 teaspoons cinnamon, but feel free to use 1 or 2 teaspoons less to your personal preference.
Optional Mix Ins: I don't typically add any mix ins, but add ½ cup (or more) dairy-free chocolate chips, raisins, chopped dates or chopped nuts to the batter if desired.
Optional Cinnamon Maple Drizzle: In a small bowl whisk together ½ cup powdered sugar, 1 tablespoon maple syrup, 1 tablespoon dairy free milk, and ¼ teaspoon cinnamon spice. Pinch of salt (optional).
Optional Streusel Crumb Topping: In a small bowl mix together ¾ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon and 6 tablespoons cold cubed butter using a fork until crumbs form.