Description
Cozy and moist Pumpkin Muffins with fall spices such as cinnamon, nutmeg, and cloves, made with plant-based ingredients for a tender, flavorful treat perfect for breakfast, snacks, or dessert throughout autumn.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose or whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon (natural)
- 1/2 teaspoon ground nutmeg (natural)
- 1/4 teaspoon ground cloves (natural)
- 1/4 teaspoon ground ginger (natural)
Wet Ingredients
- 1 cup pumpkin puree (fresh or canned)
- 1/3 cup vegetable oil
- 1/2 cup plant-based milk
- 3/4 cup brown sugar (natural)
- 1 teaspoon natural vanilla extract
- Optional: 1 teaspoon natural gelling agent
Instructions
- Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it for easy removal after baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, and fall spices to ensure an even flavor distribution throughout the muffins.
- Combine Wet Ingredients: In another bowl, whisk the pumpkin puree, vegetable oil, plant-based milk, brown sugar, and natural vanilla extract until smooth and creamy.
- Blend Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined, careful not to overmix to keep the muffins tender and fluffy.
- Add the Natural Gelling Agent: If using, sprinkle in the natural gelling agent and fold carefully to add a pleasant firmness while maintaining softness.
- Portion and Bake: Divide the batter evenly into the prepared muffin tin and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- Measure flour correctly by spooning and leveling to avoid dense muffins.
- Do not overmix the batter to prevent tough texture.
- Use fresh spices for the most fragrant flavor.
- Check muffin doneness a few minutes before the timer to avoid overbaking.
- Cool muffins on a rack after a brief rest in the pan to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pumpkin muffins, fall spices, plant-based muffins, autumn baking, vegan muffins, gluten free option
