Vegan Pumpkin Muffins
Serves 12
10 mins prep
20 mins cook
30 mins total
Fluffy, spiced Vegan Pumpkin Muffins are a delicious fall breakfast. This pumpkin muffin recipe doesn't require any specialty ingredients and is loved by both kids and adults! Whether you make them for a family breakfast or to share with friends, this muffin recipe tastes amazing.
2 servings
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Preheat the oven to 350°F. Line a muffin tin with baking cups, and set aside.
In a large glass mixing bowl, whisk the flour, baking soda, baking powder, ground cinnamon, ginger, salt and cloves together. Set aside.
In another large bowl, measure out the pumpkin puree, brown sugar, non-dairy milk, oil, vinegar and vanilla extract. Using a hand mixer or a whisk, beat until well combined.
Sprinkle the dry ingredients into the wet ingredients, and stir until just combined.
Dollop the batter into the prepared baking cups using a tablespoon measure or a cookie scoop. (I put 2-3 tablespoons in each muffin.)
Bake for 20-23 minutes or until golden brown and cooked through, then enjoy warm!
