Description
Vegan pumpkin muffins are the ultimate cozy treat that combines the rich flavors of pumpkin with warm spices, making them perfect for breakfast, snacks, or dessert. These muffins are not only eggless and dairy-free but also incredibly moist thanks to a generous amount of pumpkin puree. Quick and easy to whip up, they will satisfy your cravings and impress everyone at the table. Enjoy them fresh out of the oven or store them for later—these muffins are versatile enough to be enjoyed any time of day!
Ingredients
Scale
- 240 g (2 cups) plain flour
- 1 ½ tsp baking soda
- 2 ½ tsp pumpkin spice
- ½ tsp salt
- 425 g (15 oz) pumpkin puree
- 150 g (¾ cup) caster sugar
- 90 g (½ cup) light brown sugar
- 120 ml (½ cup) non-dairy yogurt
- 120 ml (½ cup) sunflower oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tin with liners.
- In a bowl, sift together flour, baking soda, pumpkin spice, and salt.
- In another bowl, whisk together pumpkin puree, caster sugar, brown sugar, non-dairy yogurt, sunflower oil, and vanilla extract until well combined.
- Gradually add dry ingredients to wet ingredients and mix gently until just combined.
- Evenly distribute the batter into muffin cases using an ice cream scoop.
- Bake for 20-25 minutes until a skewer comes out clean or with a few moist crumbs.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg