Vegan Pumpkin Muffins
Ingredients
Dry Ingredients
-
2
cups
all purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
table salt
-
1
teaspoon
cinnamon
-
½
teaspoon
pumpkin pie spice
-
¼
teaspoon
nutmeg
Wet Ingredients
-
1
cup
canned pumpkin puree
-
⅔
cup
soy milk
-
½
cup
light brown sugar
-
¼
cup
maple syrup
-
¼
cup
olive oil
-
½
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare muffin tins.
- Mix the dry ingredients in a large bowl until combined.
- Create a well in the dry ingredients and add the wet ingredients.
- Stir until just combined, leaving some small lumps.
- Fill the muffin tins with about ¼ cup of batter each.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Let the muffins cool for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
9 medium muffins
Calories
244
Total fat
7g
Total carbohydrates
43g
Total protein
4g
Sodium
141mg
Cholesterol
0mg
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