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Vegan Pumpkin Spice Muffins

Moist, fluffy pumpkin muffins with warming Winter spices. Dairy and egg free.

Course Dessert
Cuisine vegan
Keyword vegan pumpkin spice muffins
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10
Calories 302 kcal

Ingredients

  • 400 g Pumpkin puree (14oz)
  • 120 ml Vegetable oil (½ cup)
  • 4 Tablespoons Soy milk (unsweetened is best)
  • 2 Teaspoons Vanilla extract
  • 150 g Caster sugar (¾ cup)
  • 100 g Soft light brown sugar (½ cup)
  • 260 g Self-raising flour (2 cups)
  • ½ Teaspoon Baking soda
  • 2 Teaspoons Cinnamon (ground, dried)
  • 1 Teaspoon Ginger (ground, dried)
  • ¼ Teaspoon Cloves (ground, dried)
  • ¼ Teaspoon Nutmeg (ground, dried)

Instructions

  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a tray with 10 muffin liners.

  2. In a large bowl, mix together the pumpkin puree, oil, soy milk and vanilla extract. Then mix in the caster sugar and brown sugar.

  3. Next, add the flour, baking soda, cinnamon, ginger, cloves and nutmeg. Mix well until you have a smooth, slightly thick batter.

  4. Divide the batter equally between your 10 muffin cases.

  5. Bake for around 20-30 minutes (this will vary depending how deep your tray is), until a toothpick through the centre comes out clean.

  6. Transfer the muffins to a wire rack and leave them to cool completely before enjoying.

Recipe Notes

  • Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Vegan Pumpkin Spice Muffins
Amount Per Serving (1 muffin)
Calories 302 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 48mg2%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 27g30%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.