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    You are in: Home / Recipes / Vegan Pumpkin Muffins Recipe
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    Vegan Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    10 mins

    27 mins

    avocadosammich's Note:

    These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

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    jumbo m ...

    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Grease muffin tins with vegetable shortening or spray on oil.
    3. 3
      Sift together dry ingredients (flour through cloves).
    4. 4
      In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
    5. 5
      Pour wet into dry and combine.
    6. 6
      Fill muffin tins 2/3 of the way.
    7. 7
      Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

    Ratings & Reviews:

    • on March 19, 2010


      I've made this recipe three times in the last four weeks; once for my husband and me, once for my colleagues, and once for guests. It's quick and easy and it's as delicious as everyone has promised. I changed the recipe slightly. I'm an expat living in China and we don't have access to soy yogurt. I simply omitted it. For added nutrition I measured two tablespoons of ground flax seed and added it to the dry mixture. I used one cup of all purpose flour and 3/4 of a cup of whole wheat flour. Also, instead of 1 1/4 cups of sugar I only used 1 cup and it was brown not white. The muffins are sweet enough. Lastly, to one batch I chopped up a third of a dark chocolate bar and for extra flavour and appeal. These really are delicious. My colleagues, my guests, and my husband and I loved them. They're dangerous to keep around so I freeze them and defrost in the microwave. I'll definitely be making this recipe again.

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    • on November 23, 2012

      Wonderful, versatile recipe! Dropped sugar amount to 3/4 cup. Have used all whole wheat flour with success! Didn't use the soy yogurt, but added in an extra Tbsp of pumpkin instead. I also tried doubling the recipe today, and baked in regular muffin tins (24 muffins) for approx. 20 minutes. They were perfect.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2009


      These are now my favorite fall muffins. I did do a few things different. I assumed that the recipe called for white sugar but I used brown. My husband and I are vegan and he is allergic to soy. I followed another review and used a soy yogurt recipe but I used rice milk instead of soy. I also replaced the 1/2 cup soy milk for coconut milk and then added about 1/8 to 1/4 cup rice milk after I combined the ingredients since coconut milk is thicker than soy milk. Instead of oil, I used a combination of ½ a sweet apple to 1 pear which I had pulverized.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)


    Nutritional Facts for Vegan Pumpkin Muffins

    Serving Size: 1 (878 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 493.9
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 292.8 mg
    Total Carbohydrate 78.1 g
    Dietary Fiber 1.5 g
    Sugars 46.5 g
    Protein 4.6 g

    The following items or measurements are not included:

    soy yogurt

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