Pumpkin Muffins (Vegan)
Muffins
Breakfast
Ingredients:
- 300 g (1¼ cups) pumpkin purée (not pumpkin pie filling)
- 120 ml (½ cup) neutral oil, such as sunflower oil
- 200 g (1 cup) dark brown sugar, packed
- 50 g (¼ cup) white sugar
- 180 ml (¾ cup) unsweetened soy milk or any plant milk
- 15 ml (1 tbsp) apple cider vinegar
- 10 ml (2 tsp) vanilla extract
- 270 g (2¼ cups) all-purpose flour, spooned and leveled
- 5 g (2 tsp) pumpkin pie spice
- 7 g (1½ tsp) baking powder
- 5 g (1 tsp) baking soda
- 3 g (½ tsp) salt
Equipments:
Features:
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Measure the flour by spooning it into the cup and leveling it off with a knife, or weigh it (270 g). Scooping straight from the bag packs in extra flour and makes the muffins dry and dense. Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
Sugar: Light brown sugar works in place of dark brown, with a slightly milder molasses flavor. Coconut sugar can replace the brown sugar one-to-one. You can cut the white sugar to 2 tbsp for a less sweet muffin.
Oil: Melted refined coconut oil or any other neutral oil works in place of sunflower oil. For a lower-fat version, swap half the oil for unsweetened applesauce, though the muffins will be a little less tender.
Flour: Replace up to half the all-purpose flour with whole wheat flour for a heartier muffin. For gluten-free muffins, use a 1:1 gluten-free baking flour and let the batter rest for 10 minutes before baking.
Instructions:
- Preheat and Prep: Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Make the Vegan Buttermilk: In a small bowl or measuring cup, stir together 180 ml (¾ cup) soy milk and 15 ml (1 tbsp) apple cider vinegar. Let sit for 1 minute until slightly curdled.
- Mix Wet Ingredients: In a large bowl, whisk together 300 g (1¼ cups) pumpkin purée, 120 ml (½ cup) neutral oil, 200 g (1 cup) dark brown sugar, and 50 g (¼ cup) white sugar until smooth. Whisk in the soy milk mixture and 10 ml (2 tsp) vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together 270 g (2¼ cups) all-purpose flour, 5 g (2 tsp) pumpkin pie spice, 7 g (1½ tsp) baking powder, 5 g (1 tsp) baking soda, and 3 g (½ tsp) salt.
- Combine: Pour the wet ingredients into the dry. Fold with a spatula until just combined, with a few small flour streaks still visible. Do not overmix.
- Fill the Tin: Divide the batter evenly among the 12 cups, filling each about ¾ full.
- Bake: Bake for 20–24 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Common Mistakes: Using pumpkin pie filling instead of plain purée, which adds extra sugar and spice and throws off the balance. Overmixing the batter, which makes muffins dense and tough. Scooping the flour straight from the bag, which packs in too much.
Notes: No egg replacer is needed. The pumpkin purée provides the moisture and structure. Soy milk and apple cider vinegar make a vegan buttermilk that reacts with the baking soda for a tender, lifted crumb.
Storage: Store in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze for up to 2 months. Thaw at room temperature or warm for 20 seconds in the microwave.
Tips: For bakery-style domed tops, bake at 200°C (400°F) for the first 5 minutes, then reduce to 175°C (350°F) for 15–18 minutes. Sprinkle the tops with pumpkin seeds or coarse sugar before baking for a crunchy finish. Fold in 85 g (½ cup) chocolate chips or chopped pecans if you like.
Swaps: Any unsweetened plant milk works in place of soy milk. If you don't have pumpkin pie spice, mix 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, and ¼ tsp allspice or cloves for the same amount.
Pumpkin purée provides moisture, natural sweetness, and color, and replaces the eggs. Dark brown sugar adds a deep caramel and molasses flavor and keeps the crumb soft. Neutral oil makes the muffins tender and moist for days. Soy milk and apple cider vinegar create a vegan buttermilk that activates the baking soda for a good rise. Pumpkin pie spice brings the cinnamon, ginger, and nutmeg warmth that makes these taste like fall.
Pumpkin Muffins (Vegan)
Ingredients:
- 300 g (1¼ cups) pumpkin purée (not pumpkin pie filling)
- 120 ml (½ cup) neutral oil, such as sunflower oil
- 200 g (1 cup) dark brown sugar, packed
- 50 g (¼ cup) white sugar
- 180 ml (¾ cup) unsweetened soy milk or any plant milk
- 15 ml (1 tbsp) apple cider vinegar
- 10 ml (2 tsp) vanilla extract
- 270 g (2¼ cups) all-purpose flour, spooned and leveled
- 5 g (2 tsp) pumpkin pie spice
- 7 g (1½ tsp) baking powder
- 5 g (1 tsp) baking soda
- 3 g (½ tsp) salt
Equipments:
Features:
Why These Ingredients:
Pumpkin purée provides moisture, natural sweetness, and color, and replaces the eggs. Dark brown sugar adds a deep caramel and molasses flavor and keeps the crumb soft. Neutral oil makes the muffins tender and moist for days. Soy milk and apple cider vinegar create a vegan buttermilk that activates the baking soda for a good rise. Pumpkin pie spice brings the cinnamon, ginger, and nutmeg warmth that makes these taste like fall.
Prep:
Measure the flour by spooning it into the cup and leveling it off with a knife, or weigh it (270 g). Scooping straight from the bag packs in extra flour and makes the muffins dry and dense. Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
Instructions:
- Preheat and Prep: Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Make the Vegan Buttermilk: In a small bowl or measuring cup, stir together 180 ml (¾ cup) soy milk and 15 ml (1 tbsp) apple cider vinegar. Let sit for 1 minute until slightly curdled.
- Mix Wet Ingredients: In a large bowl, whisk together 300 g (1¼ cups) pumpkin purée, 120 ml (½ cup) neutral oil, 200 g (1 cup) dark brown sugar, and 50 g (¼ cup) white sugar until smooth. Whisk in the soy milk mixture and 10 ml (2 tsp) vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together 270 g (2¼ cups) all-purpose flour, 5 g (2 tsp) pumpkin pie spice, 7 g (1½ tsp) baking powder, 5 g (1 tsp) baking soda, and 3 g (½ tsp) salt.
- Combine: Pour the wet ingredients into the dry. Fold with a spatula until just combined, with a few small flour streaks still visible. Do not overmix.
- Fill the Tin: Divide the batter evenly among the 12 cups, filling each about ¾ full.
- Bake: Bake for 20–24 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
