Name: Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 6 jumbo muffins
Ingredients: 1 3/4 cups flour; 1 1/4 cups sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/4 teaspoon allspice; 1/8 teaspoon ground cloves; 1 cup pumpkin puree (fresh or from a can); 1 tablespoon soy yogurt; 1/2 cup soymilk; 1/2 cup vegetable oil; 2 tablespoons molasses

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Recipe by avocadosammich

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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.

Ready In:: 37mins
Yields:
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ingredients

1 ³⁄₄ cups flour
1 ¹⁄₄ cups sugar
1 tablespoon baking powder
¹⁄₄ teaspoon salt
1 teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon ginger
¹⁄₄ teaspoon allspice
¹⁄₈ teaspoon ground cloves
1 cup pumpkin puree (fresh or from a can)
1 tablespoon soy yogurt
¹⁄₂ cup soymilk
¹⁄₂ cup vegetable oil
2 tablespoons molasses

directions

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

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RECIPE MADE WITH LOVE BY

@avocadosammich

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@avocadosammich

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"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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review by Hoosier Duchess

10/31/2013

So glad I tried these. They were super. We aren't vegan but I was out of eggs and milk and wanted something pumpkin. These muffins hit the spot. Didn't have soy milk or yogurt - used applesauce. It worked fine.

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review by Momma O

2/17/2013

These muffins were delish! My husband especially loved them. The recipe yielded 48 mini muffins, and I baked them for 12 minutes. We're newly vegan, and these were definitely satisfying little treats. Will definitely make again!

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review by p_tamara

11/23/2012

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.

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review by ronnieboo808

12/15/2011

Absolutely delicious. My son is intolerant to soy so I used rice milk instead of soy. I omitted the soy yogurt and since I didn't have any molasses, I threw 2 tablespoons of brown sugar into the wet ingredients before mixing with the dry. I'm so happy to have found an eggless muffin recipe that is as delicious as a recipe with eggs would be. Woohoo!

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review by SAHS7930

11/29/2010

I subbed the molasses with agave nectar and only used 1/4 cup of sugar, adding another 1/3 cup of agave nectar instead of the remaining 1 cup sugar. I also used vanilla yogurt, very tasty. I got 18 regular-sized muffins,d one in 25 minutes. I usually don't like pumpkin breads (or Isa's recipes), but these were alright. Good way to get rid of some leftover pumpkin.

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