An easy vegan pumpkin muffin recipe that takes only minutes to mix up and 20 minutes in the oven! These healthy pumpkin muffins are oil free and make a delightful snack or breakfast on the go.
1cupfresh berriesblueberries, blackberries, raspberries or mixed
Toppings: oats, pumpkin seeds or sliced almondsoptional
Instructions
Preheat oven to 350° F.
Combine the almond milk, pumpkin puree and sugar in a bowl and stir to mix.
Mix together the flours, salt, baking powder and pumpkin pie spice in a small bowl and stir with a whisk to combine.
Add the dry ingredients to the wet ingredients and stir just until mixed.
Stir in the berries.
Line the muffin pan with paper liners. Spoon in the batter to the paper liners, evenly dispersing the mixture among all 12 openings.
Place tray of muffins into a hot oven and cook for 20 minutes or until a fork or toothpick inserted comes out clean.
Notes
Expert Tips for Making Vegan Pumpkin Muffins No Oil:Make your own paper liners for a cafe muffin look by cutting parchment paper in 5 inch squares and using a spice jar to press it into the muffin tin.To keep the berries in the center of the muffins add a spoonful of batter without berries to the bottom of the muffin tin. Sift the dry ingredients if they appear to be clumpy to ensure an evenly mixed batter.To make the best vegan pumpkin muffins, don’t over mix the muffins, stir just long enough to combine all the ingredients. Stirring too much activates the gluten more, making a less delicate muffin.You can use this recipe to make mini muffins or pumpkin bread, simply follow the same instructions for making the recipe, but for the muffins cut the cooking time in half. Check them for doneness and cook longer if needed. To make vegan pumpkin bread, extend the cook time to 35-40 minutes.For a more accurate measure of flour, use a spoon to add the flours to the measuring cup instead of scooping, then level it off with a knife.