-
Recent Recipes
Recent Comments
- Katherine on Smores Cookie Bars: I made these just last weekend for a party – I think the adults enjoyed them more than the kids! Haha.
- Seanna Lea on Smores Cookie Bars: Gah, I just made S’mores cookies! These would have been equally perfect (and look a lot easier).
- Leonard on Sugar Cookie Bars: I agree with the above, I too tend to go with desserts without frosting, but these just may be the exception
- Mandie on Smores Cookie Bars: Whoa, that looks good. Whoa.
- Silly Mom Thoughts on Chocolate Cupcakes with Salted Caramel Frosting: you want these awesome recipes, check out the salted caramel frosting here at Nosh With Me and the Red Velvet...
Search
Shop
Vegan Pumpkin Muffins
Print This Recipe
Last year we spent Thanksgiving in Texas with family, which includes my cousin and his wife whom have been vegan for years. So the challenge was to find a vegan recipe that would not only wow the vegans, but the non-vegans as well.
This recipe definitely did just that, and these goodies have now become a regular addition to our Thanksgiving meal. The muffins are soft, moist, and flavorful and the common reaction is, “These are so good, I never would have guessed they were vegan!”
Happy Thanksgiving!
Photos of the process here.
Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses
Preparation
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.
Sift together dry ingredients (flour through cloves). In a separate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
Recipe from Post Punk Kitchen.
Comments
6 Responses to “Vegan Pumpkin Muffins”
Leave a comment.
-
Yummy Links
- Bake or Break
- Bakerella
- Baking and Books
- Cakespy
- Coconut & Lime
- Cooking For Engineers
- Culinary in the Desert
- Cupcake Blog
- cupcakes take the cake
- David Lebovitz
- Dine and Dish
- Dorie Greenspan
- Eater LA
- epi-log
- Food and Wine
- Half Baked
- i dream of dessert
- Night Baking
- Nosheteria
- Slashfood
- Smitten Kitchen
- Tartelette
- The Cookbook Junkie
Sponsors
Probably the best muffins I’ve ever made!
I added chopped nuts. Next time I would omit the molasses and maybe use less sugar. Would be nice with small bits of crystalized ginger in it too.
LOVE ‘EM! breakfast on a cloudy sunday morning
I agree these are good, but I think the molasses overpowers the pumpkin- I love pumpkin, so I’d rather taste that more, & will skip the molasses next time, These would also be yummy with raisins or walnuts. I made these for my son’s Halloween party and used a mini muffin tin and baked for 12 min.
These were great. I didn’t have molasses in the pantry, so instead, I used maple syrup. I also topped them with homemade icing of powdered sugar, rice milk and almond extract. They were so moist and delicious!
[...] Vegan Pumpkin Muffins at Nosh With Me [...]
These sound delicious, but I’m trying to stay away from soy and dairy. Any suggestions for a yogurt replacement? Maybe applesauce or some mashed banana?