Quick & Easy Vegan Spiced Pumpkin Muffins: Your Go-To Dairy-Free Fall Treat

2 weeks ago

As crisp autumn air sweeps in and leaves transform into a vibrant canvas of reds and golds, there's nothing quite like the comforting aroma of freshly baked pumpkin muffins. This recipe for vegan spiced pumpkin muffins is your perfect companion for the fall season, offering a delightful way to capture the essence of autumn in every bite. It’s a simple, homemade treat that's not only incredibly delicious but also completely dairy-free and egg-free.

Whether you're looking for an easy breakfast on a chilly morning, a heartwarming snack, or a delightful addition to your holiday spread, these muffins fit the bill. As one abillion user enthusiastically shared, "These have become one of my favorite things in the whole wide world since I've tried them 😍😍😍", while another praised, "❤️❤️❤️ and yours turned out so beautiful that you made me make them again 😁🥰❤️". Get ready to enjoy the warmth and spice of these beautiful, moist muffins!

Deliciously spiced vegan pumpkin muffins cooling on a wire rack, ready to be enjoyed.

Why You'll Love This Easy Vegan Pumpkin Muffin Recipe

This recipe solves the craving for classic fall flavors while being accessible for everyone. It's designed to be quick and straightforward, perfect for novice bakers or busy families. You'll appreciate how easily these muffins come together, resulting in a batch of perfectly spiced, moist, and fluffy pumpkin delights. Plus, making them at home means you control the ingredients, ensuring a wholesome and satisfying treat every time. It's no wonder abillion users find them utterly "delicious"!

Ingredients

Gather these simple ingredients to create your batch of irresistible vegan pumpkin muffins:

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
1 cup pumpkin puree (not pumpkin pie filling)
½ cup unsweetened almond milk or other plant milk
⅓ cup sunflower oil or melted vegan butter
1 tsp vanilla extract

Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Spatula or wooden spoon
12-cup muffin tin
Paper muffin liners

Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate medium bowl, combine the wet ingredients: pumpkin puree, plant milk, sunflower oil (or melted vegan butter), and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine. Overmixing can lead to tough muffins.
Divide the batter evenly among the 12 muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Pumpkin Muffins

Don't Overmix: This is the most crucial tip for tender muffins. Mix until the ingredients are just combined.
Measure Pumpkin Puree Correctly: Ensure you use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Room Temperature Ingredients: While not strictly necessary for muffins, having your plant milk at room temperature can help everything combine more smoothly.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for longer storage!

Variations & Adaptations

Gluten-Free Option: Easily adapt this recipe by using a 1:1 gluten-free all-purpose flour blend.
Add-Ins: Fold in ½ cup of chocolate chips, chopped walnuts, or dried cranberries for extra texture and flavor.
Streusel Topping: For an extra touch, combine 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 1 tablespoon cold vegan butter until crumbly, then sprinkle over the batter before baking.
Cream Cheese Glaze: For an indulgent treat, whisk together vegan cream cheese, powdered sugar, and a splash of plant milk for a tangy glaze.

Ready to fill your home with the delightful scent of autumn? Give these quick and easy vegan pumpkin muffins a try! They're sure to become a cherished fall tradition. Share your beautiful creations with abillion and let us know what you think!