As the leaves turn golden and the air becomes crisp, there’s nothing more comforting than the aroma of freshly baked pumpkin muffins wafting through your home. This vegan Simply Pumpkin Muffins recipe is perfect for autumn, offering a delightful blend of spices and pumpkin goodness. Whether you’re a seasoned baker or a beginner, these muffins are easy to make and absolutely delicious. Let’s dive into the recipe!
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs (or vegan egg substitute)
- 1/4 cup (60ml) milk (dairy or nondairy)
Directions
Preparation
- Preheat Oven: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
Mixing Dry Ingredients
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well combined. Set aside.
Mixing Wet Ingredients
- Wet Ingredients: In a medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs (or vegan egg substitute), and milk (dairy or nondairy) until smooth and well combined.
Combining Ingredients
- Combine: Pour the wet ingredients into the dry ingredients. Fold everything together gently just until combined and no flour pockets remain. Be careful not to overmix.
Baking
- Fill Liners: Spoon the batter into the prepared liners, filling them all the way to the top.
- Bake: Bake for 5 minutes at 425°F. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 21–22 minutes.
Cooling and Storing
- Cool: Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a wire rack to cool completely.
- Store: Cover tightly and store at room temperature for up to 1 week.
Additional Tips
- Prep Time: 10 minutes
- Cooking Time: 22 minutes
- Total Time: 32 minutes
- Calories: 210 kcal per muffin
- Servings: 12 muffins
Conclusion
These Simply Pumpkin Muffins are a perfect treat to enjoy during the fall season. They are moist, flavorful, and packed with the warm spices that we all love. Plus, they are easy to make vegan, ensuring that everyone can enjoy them. Give this recipe a try and share the joy of homemade pumpkin muffins with your friends and family!
Feel free to leave a comment below with your thoughts or any variations you tried. Happy baking!
Simply Pumpkin Muffins
- Total Time: 32 minutes
- Yield: 12 1x
Description
As the leaves begin to turn and the air gets crisp, there’s no better way to embrace the essence of autumn than with these Simply Pumpkin Muffins. Bursting with warm spices like cinnamon and pumpkin pie spice, each muffin is a comforting, moist delight, perfect for those cool, cozy mornings or as an afternoon treat with a hot beverage. The aroma of freshly baked pumpkin and spices will fill your home and bring the joy of fall into your kitchen.
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup (60ml) milk (dairy or nondairy)
Instructions
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into liners, filling them all the way to the top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
Cover tightly and store at room temperature for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 210