Ingredients for Vegan Pumpkin Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar (or adjust to your sweetness preference)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Nutmeg
- Ginger
- Allspice
- Ground Cloves
- 1 (15 ounce) can pumpkin puree
- Soy Yogurt
- Soymilk
- Vegetable Oil
- 1/4 cup molasses
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How to Make Vegan Pumpkin Muffins
- Preheat oven to 400°F (200°C). Line a 6-cup jumbo muffin tin with paper liners or grease well with vegetable shortening or cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, cinnamon, salt, and sugar.
- In a separate bowl, whisk together the wet ingredients: pumpkin puree, applesauce, molasses, plant-based milk, and vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and fold until just combined. Be careful not to overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 27-30 minutes for jumbo muffins, or 15-20 minutes for regular-sized muffins, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
186g
Fat
12g
Carbs
26g