Pumpkin Muffins
By Ashley Cote of Spoonful of Flavor
Do you love pumpkin season? Or maybe you love to enjoy pumpkin all year round. Pumpkin is a versatile ingredient with many nutrients and minerals. It adds a great consistency and flavor to many meals.
Pumpkin Muffins are an easy on-the-go breakfast or snack to make at home. A few simple ingredients pack a lot of flavor. They are great for kids and adults. You can even freeze them to enjoy later.
These muffins require less than 20 minutes of prep work and bake in the oven in 20 minutes. Gather your ingredients, two large bowls, a muffin tin and a spoon. Pumpkin puree is available year round so enjoy the taste of fall anytime.
Tips to Make Vegan Pumpkin Muffins
Use fresh or canned pumpkin puree. Do not use pumpkin pie filling, as it is not the same as pumpkin puree.
All-purpose flour, wheat flour or gluten free 1-to-1 flour works well for this recipe.
You can reduce the amount of brown sugar, if desired. Or substitute half of the brown sugar for one additional tablespoon of maple syrup. You can also use regular sugar instead of brown sugar if desired.
You can make homemade pumpkin pie spice from a few basic ingredients. Instead of 3 teaspoons pumpkin pie spice, use the following ingredients: 1 ½ teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
Do not overmix the muffins. Mix just until the ingredients are combined.
If you have leftover pumpkin puree from a can, use it up by adding it to a smoothie, stir it into oatmeal and add it to yogurt or chia seed pudding.
Pepitas are optional, but they add an additional crunch. Sprinkle them on the muffins before baking, if desired.
Storing the muffins
Allow the muffins to cool completely. Wrap each muffin securely in foil or plastic wrap. Or place in a freezer bag. Press as much air out of the bag as possible before freezing. Store in the freezer for up to 3 months. Allow them to thaw completely before eating. Or place in the microwave for 15 to 30 seconds to warm.
Keep this recipe on hand this fall season. Bake a batch to share with friends and family. Then, grab a cup of tea and enjoy!
Pumpkin Muffins
12 muffins | Prep time: 20 minutes; Cook time: 20 minutes
Vegan, nut-free, dairy free
Ingredients:
1 ½ cups unbleached all-purpose flour (or wheat flour)
3 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon baking powder
1 cup pumpkin puree
½ cup light brown sugar
½ cup unsweetened non-dairy milk
3 tablespoons maple syrup
3 tablespoons coconut oil, melted
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
Pepitas, for garnish (optional)
Instructions:
Preheat the oven to 350°F. Line a 12-cup muffin tin with baking cups and set aside.
In a large glass mixing bowl, whisk the flour, pumpkin pie spice, baking soda, and baking powder together. Set aside.
In another large bowl, mix pumpkin puree, brown sugar, non-dairy milk, maple syrup, coconut oil, vinegar and vanilla extract until well combined.
Stir the dry ingredients into the wet ingredients until just combined.
Divide batter into prepared baking cups using a tablespoon measure or a cookie scoop, filling about ¾ of the way full. Sprinkle with pepitas, if desired.
Bake for 20 to 23 minutes or until golden brown and cooked through, then enjoy warm!
