Vegan Pumpkin Muffins

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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.

Vegan Pumpkin Muffins

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

11 Responses to “Vegan Pumpkin Muffins”

    HP on 1 April 9th, 2009 7:30 pm

    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.

    leah on 2 September 13th, 2009 8:08 am

    LOVE ‘EM! breakfast on a cloudy sunday morning :)

    Sara on 3 October 29th, 2009 2:31 pm

    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.

    Ann on 4 October 31st, 2009 7:49 am

    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!

    Pumpkin-Spice Muffins on 5 November 19th, 2009 10:30 pm

    [...] Vegan Pumpkin Muffins at Nosh With Me [...]

    ambria on 6 May 10th, 2010 8:49 pm

    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?

    Sarah B. on 7 November 10th, 2010 10:42 am

    These have the loveliest texture. I find they still come out sweet and yummy with half the sugar.

    What’s for Breakfast? Pumpkin Muffins | Journey To A Healthier You on 8 January 26th, 2012 9:10 am

    [...] From Post Punk Kitchen but I found it posted on Nosh with Me. [...]

    Jen on 9 February 29th, 2012 8:35 am

    I have a question: What’s the soy yogurt for? We don’t have any of that in the house. We have berry-flavored regular yogurt and that’s about it. Is it for an “egg substitute”? We do have some of the powdered egg substitute on hand.

    Thanks for any help!

    Hilary on 10 March 1st, 2012 7:38 am

    @Jen – It’s for moisture. The berry flavored would work…not sure if you’ll taste the berry though!

    Pumpkin Muffins – Cooking with The Vegan Zombie | Whole Food Diets on 11 October 19th, 2012 7:17 pm

    [...] Facebook:: facebook.com Webpage: theveganzombie.com Youtube: youtube.com Instagram theveganzombie More fall themed recipes. Vegan pumpkin muffins. Wet Ingredients: 3/4 cup pumpkin puree (from previo…/2 tsp nutmeg 1 1/2 tsp baking powder 1 tsp baking soda whisk together Pour wet into dry and lightly [...]

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