Easy vegan pumpkin muffins made with whole wheat flour. These muffins are made with just a few pantry ingredients. Perfect for a healthy fall snack or dessert.
Looking for a simple and healthy(ish) fall snack or dessert? These muffins are made with basic pantry ingredients and require only 15 minutes of preparation. They’re easy, soft, perfectly sweet and spiced with cinnamon, nutmeg, ginger and clove. Could there be a more delicious fall snack?
It’s easy. Start by mixing all your wet ingredients in a bowl. You’ll need pumpkin puree, oil, plant-based milk and vanilla. Whisk it all together and set it aside.
In a different bowl, mix together the flour, sugar, baking powder, baking soda, salt and spices.
Finally, add your wet ingredients to your dry ingredients and mix until just combined (avoid overmixing or your muffins will get tough!). Transfer the mixture to your muffin tin, bake for 25 minutes and you’re done!
These muffins will stay fresh for up to 4 days in an airtight container. You can also store them in the freezer.
Use the spoon and level method to measure flour. Do not scoop the flour directly in its container using a measuring cup. This will pack the flour and you’ll end up using more, resulting in dry baked goods. Also, do not pack the flour and do not tap the measuring cup. Instead, scoop the flour with a spoon and transfer it to the measuring cup. Use the back of a knife to level the flour at the top of the measuring cup. Done!
Looking for more pumpkin recipes? Check out my oatmeal chocolate chip pumpkin cookies (vegan and gluten-free), date-sweetened pumpkin spice smoothie or vegan pumpkin spice latte!
If you make these pumpkin muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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