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.
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”
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!
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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?
These have the loveliest texture. I find they still come out sweet and yummy with half the sugar.
[…] From Post Punk Kitchen but I found it posted on Nosh with Me. […]
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!
@Jen – It’s for moisture. The berry flavored would work…not sure if you’ll taste the berry though!
[…] 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 […]