Vegan Pumpkin Muffins

Vegan pumpkin muffins are a delightful treat perfect for breakfast, dessert, or a snack. These muffins are not only eggless and dairy-free, but they also burst with flavor thanks to the full can of pumpkin puree. Quick to prepare, they’re ideal for various occasions, from cozy family gatherings to festive celebrations. Enjoy the moist and soft texture that makes these vegan pumpkin muffins stand out!

Why You’ll Love This Recipe

• Quick and Easy: These muffins come together in just 10 minutes of prep time, making them perfect for busy mornings.
• Flavorful and Moist: The combination of pumpkin puree and spices creates a deliciously moist muffin that everyone will love.
• Versatile Enjoyment: Great for breakfast, snacks, or even desserts! Serve them warm with a spread or enjoy them plain.
• Healthy Ingredients: Made with wholesome ingredients like non-dairy yogurt and pumpkin puree, these muffins are a guilt-free indulgence.
• Perfect for Sharing: Bake a batch of 12 to share with friends and family at your next gathering.

Tools and Preparation

To make these vegan pumpkin muffins, you’ll need a few essential tools to ensure everything goes smoothly.

Essential Tools and Equipment

• Muffin tin
• Muffin liners
• Mixing bowls
• Whisk
• Sifter
• Ice cream scoop

Importance of Each Tool

• Muffin tin: Provides the shape for your muffins, ensuring they bake evenly.
• Whisk: Helps mix the wet ingredients thoroughly, creating a smooth batter without lumps.
• Sifter: Ensures your dry ingredients are aerated, resulting in lighter and fluffier muffins.

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 muffin tin with muffin liners to prepare for baking.

Step 2: Prepare Dry Ingredients

Sift together the following dry ingredients:
1. Plain flour
2. Bicarbonate of soda
3. Pumpkin spice
4. Salt

Set this mixture aside once combined.

Step 3: Mix Wet Ingredients

In a separate large bowl, whisk together:
1. Pumpkin puree
2. Caster sugar
3. Light brown soft sugar
4. Non-dairy yogurt
5. Sunflower oil
6. Vanilla extract

Mix until all ingredients are well combined.

Step 4: Combine Dry and Wet Ingredients

Gently add the dry ingredients into the wet mixture:
1. Use your balloon whisk to combine until no dry lumps remain.

Step 5: Fill Muffin Cases

Divide the batter evenly between the prepared muffin cases using an ice cream scoop for ease.

Step 6: Bake the Muffins

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

Step 7: Cool Down

Allow the muffins to cool in the tin for a couple of minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container for up to five days.

Enjoy your delicious Vegan Pumpkin Muffins!

How to Serve Vegan Pumpkin Muffins

These Vegan Pumpkin Muffins are perfect for any occasion. Whether you enjoy them for breakfast, as a snack, or as a dessert, there are plenty of ways to serve these delightful treats.

With a Spread

• Nut Butter: Slather on almond or peanut butter for added creaminess and healthy fats.
• Vegan Cream Cheese: Spread vegan cream cheese for a tangy flavor that pairs well with the muffins.

As a Breakfast Option

• With Fresh Fruit: Serve alongside sliced bananas or berries for a nutritious morning meal.
• Drizzled with Maple Syrup: Add a touch of sweetness by drizzling maple syrup over your muffins.

For Afternoon Tea

• With Tea or Coffee: These muffins are fantastic with a warm cup of tea or coffee, making them ideal for an afternoon treat.
• Accompanied by Dried Fruits: Pair with dried fruits like figs or apricots for a chewy complement.

How to Perfect Vegan Pumpkin Muffins

To ensure your Vegan Pumpkin Muffins turn out perfectly every time, consider these helpful tips:

• Boldly Measure Ingredients: Use precise measurements for flour and pumpkin puree to maintain the right consistency.
• Boldly Mix Gently: Avoid over-mixing the batter; mix just until combined to keep your muffins light and fluffy.
• Boldly Preheat Oven Properly: Ensure your oven is fully preheated before baking to achieve even cooking.
• Boldly Check Doneness Early: Start checking your muffins at 20 minutes to prevent overbaking; they should spring back when lightly touched.

Best Side Dishes for Vegan Pumpkin Muffins

These muffins pair wonderfully with various side dishes. Here are some excellent options to enhance your meal:

1. Yogurt Parfait: Layer non-dairy yogurt with granola and fresh fruit for a refreshing side.
2. Smoothie Bowl: Serve with a smoothie bowl topped with seeds and nuts to add texture and nutrients.
3. Chia Pudding: A creamy chia pudding can add an interesting contrast in flavor and texture.
4. Oatmeal: A warm bowl of oatmeal topped with nuts enhances the cozy vibe of pumpkin muffins.
5. Fresh Salad: Pair with a vibrant green salad dressed in lemon vinaigrette for balance.
6. Vegan Cheese Platter: Create a platter of assorted vegan cheeses which will complement the spices in the muffins nicely.

Common Mistakes to Avoid

When making vegan pumpkin muffins, it’s easy to overlook a few key steps. Here are some common mistakes and how to avoid them.

• Using the wrong pumpkin puree – Always choose pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can alter the flavor.
• Overmixing the batter – Gently mix until just combined. Overmixing can lead to dense muffins instead of light and fluffy ones.
• Ignoring baking time – Keep an eye on your muffins as they bake. Every oven is different, so check for doneness a few minutes early.
• Not letting them cool properly – Allow the muffins to cool in the tin before transferring them to a wire rack. This helps maintain their texture and prevents sogginess.
• Skipping the muffin liners – Using liners simplifies cleanup and helps prevent sticking, leading to easier removal once baked.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to five days.
• Keep muffins at room temperature if consuming within two days.

Freezing Vegan Pumpkin Muffins

• Freeze in a single layer on a baking sheet before transferring them to an airtight container or freezer bag.
• They can be frozen for up to three months.

Reheating Vegan Pumpkin Muffins

• Oven – Preheat to 180°C/350°F, then heat muffins for about 10 minutes until warm.
• Microwave – Heat for 15-20 seconds per muffin on medium power for quick warming.
• Stovetop – Reheat in a skillet over low heat for several minutes, flipping occasionally.

Frequently Asked Questions

Here are some common questions about vegan pumpkin muffins that may help you.

Can I use whole wheat flour for Vegan Pumpkin Muffins?

You can substitute whole wheat flour, but reduce it by about 1/4 cup to maintain moisture.

How do I make Vegan Pumpkin Muffins gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour. Ensure all other ingredients are also gluten-free.

What if I don’t have pumpkin spice?

You can make your own mix using cinnamon, nutmeg, ginger, and allspice in equal parts as a substitute.

How long do Vegan Pumpkin Muffins last?

They last up to five days stored in an airtight container at room temperature or longer if frozen.

Final Thoughts

These Vegan Pumpkin Muffins are not only moist and flavorful but also incredibly easy to customize. Add nuts, chocolate chips, or dried fruit for extra texture and taste. Give this recipe a try; it’s perfect for breakfast or as a delightful snack!