Vegan Pumpkin Muffins
This Vegan Pumpkin Muffins recipe is simply the best! Sweet, moist, gently spiced with heaps of cinnamon & finished with a touch of plum jam, these lovely vegan muffins are proper celebration of all things pumpkin!
Servings 12 muffins
- 250 g plain flour or mixture of flours of your choice (see notes)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 3 teaspoon cinnamon can be substituted with mixed spice or pumpkin spice
- pinch of salt
- 150 g light brown sugar
- 100 ml rapeseed or light olive oil
- 225 g pumpkin puree
- 1 teaspoon vanilla extract optional
- 130 g plain plant based yogurt I like Plain Alpro Soya yogurt
- plum jam or conserve optional (see notes)
Preheat the oven to 180C/350F/Gas Mark 4.
Sieve the flour or flours, baking powder, baking soda, cinnamon or mixed/pumpkin spice and salt into the large bowl. Alternatively, put all of the above mentioned ingredients in a bowl and whisk gently with balloon whisk until mixed and aerated.
In a separate bowl mix together plant based yogurt, pumpkin puree, brown sugar, rapeseed oil and vanilla extract (if using) until well combined into a smooth mixture.
Pour the wet mixture into the dry one and gently mix until combined. Do not over mix!
Line muffin tin with paper cases and fill each three quarters full.
Put a teaspoon of plum jam on top of the batter and press in ever so gently. It will create a lovely glaze on top of your muffins as it bakes. Alternatively, fill your muffin cases only half way, spoon small amount of plum jam on top and cover up with some more muffin batter for that lovely jammy surprise in the middle. - For more filling/topping alternatives see post above.
Bake in preheated oven for approximately 25 minutes or until a toothpick inserted into the muffin comes out clean.
Cool on a wire rack and enjoy!
- Nutritional information is approximate, per muffin and should be treated as a guideline only.
- To make these healthier, try swapping half of the flour for wholemeal variety like spelt. I suggest using half and half plain and wholemeal to keep your muffins light. Feel free to use your favourite gluten-free flour blend for gluten-free version of these muffins.
- See post above for alternatives to plum jam when it comes to filling or topping for your vegan pumpkin muffins.
- Store your muffins in the airtight container on the kitchen counter for up to 4 days.
- Plain version of the muffins is freezer friendly but I wouldn't recommend freezing them with plum jam on top.
- Make sure all your ingredients are at room temperature.
- Pumpkin puree you use for this recipe should be nice and dry! My guide on how to make your homemade pumpkin puree should help you here. If you’re worried your homemade puree might be too wet simply use shop bought tinned pumpkin puree which is perfect for baked goods!
- Make sure you don’t overmix the batter!
- Don’t worry about the lumps in the batter too much, as long as there are no visible signs of flour anymore you’re good to go and there is no need to mix anymore.
- Once your muffin batter is ready, don’t hang around but get these pumpkin muffins in the oven straight away. The raising agents start doing their job straight away and you want to take advantage of that and get a lovely rise on your muffins.
Calories: 214kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 162mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2918IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg