Get baking with pumpkin

VEGAN RECIPE

Nora of NoraCooks.com writes:

“Along with my popular Vegan Pumpkin Bread and Pumpkin Coffee Cake, these muffins are one of my favorite fall treats.” We are right there with her.

Here’s what you need.

1 Bowl Vegan Pumpkin Muffins

• Canned pumpkin puree – I’ve never made them with fresh pumpkin, but it should work just fine. Use quality canned pumpkin for the best results.
• Melted vegan butter or oil – You only need 1/3 cup for the whole batch. I prefer the taste melted vegan butter adds, but a neutral oil works as well, such as avocado, vegetable or melted coconut oil. For oil free, substitute applesauce or non-dairy yogurt.
• Non-dairy milk – I usually use soy, but sometimes I will use almond, cashew or even oat milk. Use your favorite.
• Brown sugar – To make the muffins extra rich tasting. Feel free to use less for a less sweet muffin, or substitute coconut sugar instead.
• All purpose flour – If you need gluten free vegan muffins, use a quality gluten free mix. Almond flour will NOT work here though.
• Baking powder
• Salt
• Ground cinnamon, nutmeg, ginger and cloves – If you have it, substitute 3 teaspoons pumpkin pie spice mix instead.
• Add ins – Sometimes I stir in some vegan chocolate chips, chopped nuts or dried fruit. But most of the time I like to keep them purely pumpkin.

Find the complete recipe with measurements here »

Happy vegan baking!

Image: NoraCooks.com.


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