Vegan Pumpkin Muffins

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.

Servings: 12 muffins

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
20 minutes

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

Muffins

Instructions

1 Preheat the oven to 180°C/350°F/gas mark 4. Line a 12 hole muffin tin with
muffin liners.
2 Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set
aside.
3 In a separate large bowl whisk together the pumpkin puree, caster sugar, light
brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.
4 Tip the dry ingredients into the wet and whisk gently with a balloon whisk until
no dry lumps remain.
5 Divide the batter evenly between the muffin cases. I use an ice cream scoop to
easily scoop the batter into the liners.
6 Bake the muffins for about 20-25 minutes until a skewer inserted into the centre
comes out clean or with a few moist crumbs but no wet batter.
7 Leave the muffins to cool in the tin for a couple of minutes then carefully
transfer them to a wire rack to cool completely. Once cool, store in an airtight
container for up to five days.

Vegan Pumpkin Muffins

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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