vegan pumpkin muffins

i have made these muffins several times over the past month, and each batch is more delicious than the one before. i know most of you would probably prefer a non-vegan pumpkin muffin (or pie), but there have not been milk or eggs in my fridge for at least 3 months. the recipe is so simple, and they are an easy treat. i can get almost 3 batches of mini-muffins out of one  15 oz can of pumpkin puree.

vegan pumpkin muffin

want the recipe??

i printed this recipe from the internet, and i can’t seem to find the original post. if this is your recipe please let me know so that i can give you due link-age. i do not take credit for this recipe, nor did i come up with it:

makes 12 regular muffins or 24 mini muffins

  • 1/4 cup plain almond milk or soy milk
  • 1 t. cider vinegar
  • 1 1/4 cup all-purpose King Arthur flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/3 cup white granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1 t. ground cinnamon
  • 1/2 t. ginger
  • 1/2 t. nutmeg
  • 1/2 t. salt
  • 1/2 cup pumpkin puree
  • 1/2 cup unsweetened apple sauce
  • 1 t. vanilla
  1. preheat oven to 350 F. grease muffin tin (or line tin with paper liners) and set aside.
  2. in a small cup, combine the almond (or soy) milk and vinegar. allow mixture to rest for 5 minutes.
  3. in a large bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg and salt. set aside.
  4. in another bowl, mix together the pumpkin puree, applesauce, vanilla and almond milk/vinegar mixture. add the wet ingredients to the dry, mixing until just combined. divide the batter into the cups, filling each about 3/4 full. bake for 16-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. allow muffins to cool, and remove from muffin tins. frost as desired – or eat them as they are!

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