Vegan Pumpkin Muffins

Vegan pumpkin muffins are a delightful treat that perfectly combines the rich flavors of fall with a healthy twist. These muffins are moist, soft, and incredibly easy to whip up. They are perfect for breakfast, snacks, or even dessert, making them a versatile choice for any occasion. Plus, they use a full can of pumpkin puree, ensuring you get a burst of flavor in every bite. With no eggs or dairy involved, these muffins are suitable for vegans and those with dietary restrictions alike!

Why You’ll Love This Recipe

• Quick and Easy: This recipe takes just 10 minutes of prep time, making it simple for any baker.
• Moist and Flavorful: The combination of pumpkin puree and spices results in a deliciously moist muffin that’s bursting with flavor.
• Versatile Option: Enjoy these muffins at breakfast, as an afternoon snack, or even as a sweet treat after dinner.
• Healthy Ingredients: Made without eggs or dairy, these muffins are a healthier alternative that everyone can enjoy.
• Perfect for Meal Prep: Store them in an airtight container for up to five days—ideal for busy mornings!

Tools and Preparation

To make these vegan pumpkin muffins successfully, you’ll need some essential tools. Having the right equipment will ensure your baking process is smooth and enjoyable.

Essential Tools and Equipment

• Muffin tin
• Muffin liners
• Mixing bowls
• Balloon whisk
• Sifter
• Ice cream scoop

Importance of Each Tool

• Muffin tin: Provides the structure needed to shape the muffins while they bake.
• Balloon whisk: Helps incorporate air into the batter for light and fluffy muffins.
• Sifter: Ensures dry ingredients mix evenly by breaking up lumps.

Ingredients

Vegan pumpkin muffins – these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

For the Muffins

• 240 g (2 cups) plain (all-purpose) flour
• 1 1/2 tsp bicarbonate of soda (baking soda)
• 2 1/2 tsp pumpkin spice/mixed spice
• 1/2 tsp salt
• 425 g (15 oz) pumpkin puree (NOT pumpkin pie filling)
• 150 g (3/4 cup) caster sugar
• 90 g (1/2 cup) light brown soft sugar
• 120 ml (1/2 cup) unsweetened non-dairy yogurt (I use soy)
• 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
• 2 tsp vanilla extract

How to Make Vegan Pumpkin Muffins

Step 1: Preheat the Oven

Preheat your oven to 180°C/350°F/gas mark 4. Line a 12-hole muffin tin with muffin liners.

Step 2: Prepare Dry Ingredients

Sift together the plain flour, pumpkin spice, bicarbonate of soda, and salt in a mixing bowl. Set this mixture aside.

Step 3: Mix Wet Ingredients

In a separate large bowl, whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil, and vanilla extract until smooth.

Step 4: Combine Ingredients

Gently tip the dry ingredients into the wet mixture. Use a balloon whisk to combine until no dry lumps remain; be careful not to overmix.

Step 5: Fill Muffin Cases

Divide the batter evenly between the muffin cases. An ice cream scoop works great for this step!

Step 6: Bake the Muffins

Bake in the preheated oven for about 20-25 minutes. Check doneness by inserting a skewer into the center; it should come out clean or with a few moist crumbs.

Step 7: Cool Down

Let the muffins cool in the tin for a couple of minutes before carefully transferring them to a wire rack. Allow them to cool completely before storing in an airtight container for up to five days.

These vegan pumpkin muffins are sure to become your new favorite treat! Enjoy their delightful flavors any time of day!

How to Serve Vegan Pumpkin Muffins

Vegan pumpkin muffins are versatile treats that can be enjoyed in many ways. Whether you want a cozy breakfast or a delightful snack, here are some serving suggestions to enhance your experience.

With Nut Butter

• Almond Butter: Spread creamy almond butter on top for a nutty flavor and extra protein.
• Peanut Butter: Add classic peanut butter for a rich, savory taste that pairs perfectly with pumpkin.

Topped with Cream Cheese

• Vegan Cream Cheese: Spread a layer of vegan cream cheese for a deliciously creamy complement to the muffins.
• Herbed Cream Cheese: For an extra twist, try herbed vegan cream cheese for added flavor.

As a Dessert

• With Plant-Based Ice Cream: Serve warm muffins with a scoop of dairy-free ice cream for a decadent dessert.
• Drizzled with Maple Syrup: A light drizzle of maple syrup adds sweetness and enhances the pumpkin spice flavor.

How to Perfect Vegan Pumpkin Muffins

To achieve the best results with your vegan pumpkin muffins, consider these helpful tips that will make your baking experience even better.

• Use Fresh Pumpkin Puree: While canned puree works well, using fresh pumpkin can enhance the flavor and texture.
• Don’t Overmix the Batter: Gently combine wet and dry ingredients to avoid tough muffins; stop mixing when no dry clumps remain.
• Check Doneness Early: Start checking your muffins around 20 minutes to avoid overbaking; they should be golden and spring back when touched.
• Experiment with Add-ins: Consider adding nuts or dairy-free chocolate chips for extra texture and flavor variations.
• Store Properly: Keep baked muffins in an airtight container at room temperature to maintain freshness for up to five days.

Best Side Dishes for Vegan Pumpkin Muffins

Pairing side dishes with vegan pumpkin muffins can elevate your meal or snack. Here are some ideas to complement these delicious treats.

1. Fruit Salad: A refreshing mix of seasonal fruits balances the richness of the muffins.
2. Chia Seed Pudding: This healthy pudding is creamy and adds a nutritious element alongside your muffins.
3. Smoothie Bowl: Blend up your favorite fruits into a smoothie bowl topped with granola, which provides crunch and nutrition.
4. Oatmeal: A warm bowl of oatmeal topped with nuts or fruit makes for a hearty breakfast alongside muffins.
5. Yogurt Parfait: Layer dairy-free yogurt with granola and berries for a fulfilling and colorful dish.
6. Savory Quinoa Salad: A light quinoa salad adds protein and fiber, creating a balanced meal when served together.

Common Mistakes to Avoid

Making vegan pumpkin muffins can be a breeze, but a few common mistakes can affect the final product.

• Using the wrong pumpkin puree – Ensure you use pure pumpkin puree, not pumpkin pie filling, to achieve the right flavor and texture.
• Overmixing the batter – Gently combine the wet and dry ingredients. Overmixing can lead to dense muffins instead of light and fluffy ones.
• Not measuring ingredients correctly – Use a kitchen scale or measuring cups accurately. Incorrect measurements can impact the consistency and taste of your muffins.
• Skipping the cooling time – Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack. This step helps maintain their shape and texture.
• Ignoring oven temperature – Make sure your oven is properly preheated to 180°C/350°F. An incorrect temperature can lead to undercooked or burnt muffins.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to five days.
• Keep muffins at room temperature if you plan to consume them within a couple of days.

Freezing Vegan Pumpkin Muffins

• Freeze muffins in an airtight container for up to three months.
• Place parchment paper between layers to prevent sticking.

Reheating Vegan Pumpkin Muffins

• Oven – Preheat the oven to 180°C/350°F and reheat for about 10 minutes until warm.
• Microwave – Heat individual muffins for about 15-20 seconds on medium power for a quick warm-up.
• Stovetop – Use a skillet over low heat, covering it with a lid. Heat for about 5 minutes or until warmed through.

Frequently Asked Questions

Here are some common questions about vegan pumpkin muffins that might help clarify any doubts you have.

What makes these Vegan Pumpkin Muffins so moist?

The use of pumpkin puree and non-dairy yogurt adds moisture, creating soft and tender muffins without eggs or dairy.

Can I customize my Vegan Pumpkin Muffins?

Yes! Feel free to add nuts, seeds, or chocolate chips to your batter for extra flavor and texture.

How long do Vegan Pumpkin Muffins last?

When stored properly in an airtight container, they can last up to five days in the refrigerator or three months in the freezer.

Are these Vegan Pumpkin Muffins suitable for kids?

Absolutely! These muffins are kid-friendly and make a great healthy snack option with their delicious flavor.

Can I substitute ingredients in this recipe?

Yes! You can swap flour types or sweeteners as needed, but keep in mind that it may alter the final texture slightly.

Final Thoughts

These vegan pumpkin muffins are not only easy to make but also incredibly versatile. With their delightful flavors and moist texture, they’re perfect for breakfast or as a snack. Experiment with different mix-ins like nuts or chocolate chips to make them your own!