Vegan Pumpkin Muffins

November 13, 2012

Pumpkin this, pumpkin that. . . .pumpkin everywhere these days!

Craig’s prize-winning pumpkin.

But these pumpkin muffins are extra delicious and extra amazing! I was very surprised how moist these muffins were, plus they are vegan to boot! But you are always welcome to un-veganize them.

Vegan Pumpkin Muffins

(Based off this recipe.)

Yield: 6 muffins


1/2 cup all-purpose flour

1/4 + 2 Tablespoons whole wheat pastry flour

1/2 cup sugar

1-1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 cup pumpkin puree

1/4 cup rice milk

2 tablespoons Earth Balance vegan butter

2 tablespoons applesauce

1 tablespoon molasses


1. Sift all dry ingredients together: flours, sugar, baking powder, salt, and spices.

2. Combine wet ingredients in a separate bowl: pumpkin, milk, butter, applesauce, molasses.

3. Stir wet ingredients into dry ingredients and mix just until combined.

4. Line muffin tins with paper liners, silicone liners, or a mist of non-stick cooking spray. Then fill muffin cups, distributing dough between 6 muffins.


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