• Messy Vegan Baker

VEGAN PUMPKIN SPICE MUFFINS

It’s fall!! The air feels crisper, the days are getting shorter. And that my fellow humans, means it’s time to make fall flavored treats!! 🥳🍁🧡🖤🎃

These Vegan Pumpkin Spice Muffins are perfect for breakfasts, hanging out with friends, or just a little something sweet to brighten up your day. They’re also easy to make, and they freeze exceptionally well.






Ingredients:

1/2 c vegan butter

1 1/4 c pumpkin puree

1 tsp ground flaxseed

2 tbsp warm water

1 tsp vanilla extract

2 c flour

1 c sugar

1/2 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp pumpkin pie spice

Directions:

  1. Heat your oven to 350 degrees F

  2. Line your muffin tins with non stick cooking spray or muffin liners

  3. In a small bowl, whisk together the ground flaxseed with the warm water, and set aside for 5 - 10 minutes or until it’s gelled

  4. In another bowl, melt the vegan butter (I recommend melting it for no longer than 30 seconds or until half the butter is melted. You can mix the melted and not fully melted butter until it is completely melted. This will help you to have melted but room temperature butter which is what you want.)

  5. In a stand mixer or a mixing bowl, add the melted butter and pumpkin puree and mix until well combined

  6. Combine the flaxseed egg and vanilla extract with the melted butter and pumpkin puree and stir until well combined

  7. Stop the mixer, and add in the flour, sugar, salt, baking powder, cinnamon, nutmeg, ground ginger, ground cloves, and pumpkin pie spice

  8. Mix until the batter just comes together

  9. With a spoon or scoop of some kind, portion the batter into the muffin tins

  10. Bake for 12 - 15 minutes or until a toothpick inserted comes out clean

  11. Let them cool for about 10 minutes on a cooling wrack in the muffin tray, and then transfer them to a cooling wrack and leave for another 15 minutes or until completely cooled

  12. Keep in an air tight container in the fridge for a few weeks, or keep in the freezer for a few months

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