Skip to main content New<> this month
Get the Allrecipes magazine

Delicious Vegan Pumpkin Muffins

Rated as 4.5 out of 5 Stars
0

"These vegan pumpkin muffins are something special! Wholesome, low in fat and sugar, with a gluten-free option. Perfect baking project for cold winter days with a cozy blend of warming spices."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 114
Original recipe yields 12 servings (1 dozen muffins)

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
  2. Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
  3. Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture; mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.
  4. Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.

Footnotes

  • Cook's Note:
  • You can substitute spelt flour or a gluten-free flour blend for the whole wheat flour.

Nutrition Facts


Per Serving: 114 calories; 1.8 23.6 3 0 319 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

These were fantastic. I did use some substitutions, but followed the basic recipe. I used almond milk instead of cashew and I used white sugar instead of coconut. My picky kids loved them as ...