Recipe: Tasty Vegan Pumpkin Muffins

Vegan Pumpkin Muffins. Spray a muffin tin with cooking spray and set aside. In a small bowl whisk together flour, baking soda, spices, and salt. In a large bowl combine pumpkin puree with both sugars, mixing to combine.

Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice. I let the lid off last week with Pumpkin Granola, and I'm back today with these supremely moist, fantastically fluffy, and harvest spice-y Vegan Pumpkin Muffins with Chocolate Chips. This recipe is sponsored by Almond Breeze. You can have Vegan Pumpkin Muffins using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Pumpkin Muffins

1. Prepare of Pumpkin Miffin.
2. It's 1 cup of canned pumpkin.
3. It's 3 tbsp of oil.
4. It's 3 tbsp of applesauce.
5. You need 1/4 cup of soy milk.
6. You need 1 tsp of vanilla extract.
7. You need 1 1/4 cup of all-purpose flour.
8. You need 1/2 tsp of baking powder.
9. It's 1/2 tsp of baking soda.
10. You need 1 dash of sea salt.
11. You need 1 tsp of cinnamon.
12. You need 1/2 tsp of pumpkin pie spice.
13. It's of Cinnamon Glaze.
14. It's 3/4 cup of powdered sugar.
15. You need 1/2 tsp of ground cinnamon.
16. It's 2 tbsp of soy milk.
17. It's 1/2 tsp of vanilla.

In the cosmos of pumpkin recipes, it arguably doesn't get more basic than a chocolate chip pumpkin muffin. These vegan pumpkin muffins can be made with gluten-free, whole wheat or all-purpose flour. Naturally sweetened with maple syrup and covered in cinnamon sugar! This recipe calls for whole wheat flour and less sugar than other muffin recipes, making for a delicious, wholesome fall breakfast or snack.

Vegan Pumpkin Muffins step by step

1. Preheat oven to 350°F..
2. Line muffin pan with paper liners..
3. In a medium bowl, stir together pumpkin, oil, applesauce, sugar, soy milk and vanilla..
4. Sift in the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Stir together until ingredients are well combined. Do not over-mix..
5. Fill paper liners evenly. Bake for 22-24 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool..

Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Tasty low-fat vegan muffins rely on pumpkin for flavor and moist texture. Chocolate chips will make them disappear in a hurry. These healthy ish pumpkin muffins are so tasty and easy to make, with just a touch of maple syrup for sweetener and warming fall spices for that perfect fall feeling.

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