The Best Simple Vegan Pumpkin Muffins
These Pumpkin Muffins are delicious
Here in California its January meaning that it is still winter here. However if your like me when fall ended awhile ago it didn’t mean your love for pumpkin died. Also like me you probably still have a stash of canned and fresh pumpkin around your kitchen. So the other morning when my son requested muffins for breakfast I was able to whip up some super yummy vegan pumpkin muffins that were a hit with the family and came out so yummy and moist. And if you have seen any of my other recipes I have posted I only do easy recipes haha. This recipe is easy, vegan and kid approved.
Before the recipe I have a request would you who are reading my recipes let me know if you would like more info and commentary at the beginning of the recipe post. I am writing this for you however I am writing this in a manner I would prefer because I do get irritated when I read other writers post for recipes and you have to scroll FOREVER just to find the recipe. So I prefer to get the recipe info as up front as possible in my post. So feel free to post in comments below to let me know your personal preference. Thanks and happy baking!
What you will Need:
15 ounce canned Pumpkin (or fresh)
1/3 cup melted Coconut Oil
1/2 cup Almond Milk, Unsweetened
1 1/4 cups Brown Sugar
1 3/4 cups All Purpose Flour
1 tablespoon Baking Powder
1/4 teaspoon Salt
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
1 teaspoon Vanilla
Instructions:
Preheat the oven to 375 degrees F and lightly grease a muffin pan (I used silicon muffin liners that are awesome and reusable and skipped this step).
In a large mixing bowl, add the pumpkin, oil, almond milk and brown sugar. Whisk until well combined and smooth.
Sift the flour, baking powder, salt and spices over the wet mixture
Mix the dry ingredients into the wet gently using a large spatula or spoon until just combined, being careful not to over mix.
Fold in any optional ingredients, if using, and fill the muffin cups two-thirds full. Bake for 22-24 minutes, until a toothpick inserted in the middle comes out clean.
So I hope you all enjoy these muffins through out the new year of 2019. Let me know how your baking turns out and if you experimented around with the recipe. Also thought I would mention these muffins freeze well so if you make an extra big batch feel free to throw them in the freezer so you have a quick and yummy treat.
