Vegan Pumpkin Muffins

Fall is hereeee!!! So, naturally, it’s time for pumpkin spice everything. Pumpkin muffins are my personal favorite fall food. These muffins are fluffy, soft and incredibly delicious (if I do say so myself). Get ready for your house to smell like fall!

Yield: 4-6 muffins

Author: Rachel Domb

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Pumpkin Muffins (Vegan)

Ingredients:

Wet Ingredients

• 1/2 cup canned pumpkin puree
• 1/2 cup plant-based milk (ex: soy, oat, etc.)
• 1 tbsp apple cider vinegar
• 1/4 cup plus 1 tbsp coconut oil, melted
• 1/4 cup maple syrup
• 1/3 cup coconut sugar
• 1/3 tbsp ground flax seeds
• 1/2 tbsp vanilla

Dry Ingredients

• 1 cup flour (I used spelt flour, but white or whole wheat work too)
• 1 tsp baking powder
• 1 tsp baking soda
• 3.5 tsp pumpkin pie spice
• 1/2 tsp salt
• Optional: dark chocolate chips (as many or few as you desire!)

Instructions:

1. Preheat your oven to 375F.
2. Line or grease a muffin tin.
3. In a small bowl, add the plant based milk and apple cider vinegar and whisk together with a fork. Set aside. This will create a vegan buttermilk.
4. Add the coconut oil to a small bowl and melt it in the microwave or on the stove top. 
5. In a medium sized bowl, add the pumpkin puree, melted coconut oil, milk mixture, maple syrup, flax seeds and vanilla. Mix to combine.
6. In another bowl, add all your dry ingredients.
7. Add the dry ingredients to the wet and gently mix to combine. Be careful not to over mix or the muffins will be dense. If you are adding chocolate chips, stir them in now. 
8. Divide the batter into the muffin tins. The batter should be filled to the very top of the muffin liners. This will help the muffins have a nice muffin top!
9. Bake for 20-25 minutes or until the top is lightly brown and a toothpick comes out clean!

Did you make this recipe?

Tag @rooted_living_ on instagram and hashtag it #pumpkinspice

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