Pumpkin Spice Muffins (vegan)
Printed from Inclusive Kitchen — Pumpkin Spice Muffins
As the leaves turn and the air gets crisp, nothing says autumn quite like a warm pumpkin spice muffin. These vegan delights are not only moist and flavorful, but they also capture the essence of the season without any animal products. Made with wholesome ingredients, they are a guilt-free treat that everyone can enjoy.
The history of pumpkin spice dates back to the early 19th century when it was first used in pies. Over the years, it has evolved into a beloved flavor profile that graces everything from lattes to baked goods. These muffins are a nod to that tradition, combining pumpkin puree with a blend of warm spices like cinnamon, nutmeg, and ginger. They are perfect for breakfast, a snack, or even dessert—because who says you can’t have muffins for dinner?
To make these muffins, we use plant-based substitutes that keep them light and fluffy. The combination of almond milk and apple cider vinegar creates a buttermilk-like effect, while flaxseed meal acts as a binding agent, replacing eggs without compromising texture. The result is a muffin that is not only delicious but also packed with nutrients.
So, preheat your oven, grab your mixing bowls, and let’s get baking! These muffins are sure to impress your friends and family, and you might even want to keep the recipe a secret. After all, who wouldn’t want to be the pumpkin spice muffin guru of the neighborhood?
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup brown sugar
- 0.25 cup maple syrup
- 0.5 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons flaxseed meal
- 0.5 cup coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. This ensures easy removal of the muffins once they’re baked.
- In a small bowl, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for about 5 minutes to thicken, creating a vegan egg substitute.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 0.5 teaspoon of ground nutmeg, 0.5 teaspoon of ground ginger, and 0.5 teaspoon of salt. This blend of dry ingredients will give your muffins that classic pumpkin spice flavor.
- In another bowl, mix together 1 cup of pumpkin puree, 0.75 cup of brown sugar, 0.25 cup of maple syrup, 0.5 cup of almond milk, 1 tablespoon of apple cider vinegar, and the thickened flaxseed mixture. Stir until well combined; this will be your wet mixture.
- Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are perfectly fine.
- Melt 0.5 cup of coconut oil and allow it to cool slightly before adding it to the batter. This will add moisture and richness to your muffins.
- Once the coconut oil is incorporated, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. This allows room for the muffins to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly springy to the touch.
- Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set and prevents sogginess.
- Allow the muffins to cool completely before serving. They can be enjoyed warm or at room temperature, and they store well in an airtight container for several days.
- For an extra touch, consider sprinkling some pumpkin seeds or chopped nuts on top before baking. This adds a delightful crunch and visual appeal.
- Serve these muffins with a smear of vegan butter or a drizzle of maple syrup for an indulgent treat. They pair wonderfully with a hot cup of coffee or tea.
Nutrition (per serving)
- Calories: 180
- Carbs g: 30
- Protein g: 3
- Fat g: 7
- Sugar g: 10
