Vegan Pumpkin Muffins

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:
Units:

ingredients

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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  1. Hoosier Duchess
    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.
    Reply
  2. Momma O
    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!
    Reply
  3. p_tamara
    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.
    Reply
  4. ronnieboo808
    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!
    Reply
  5. SAHS7930
    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.
    Reply
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