Vegan pumpkin muffins

You know that moment you just can’t wait for fall to arrive so you can eat everything pumpkin; pies, café latté and the last but not least these vegan pumpkin muffins. They are to die for!

A very simple recipe entirely vegan.

These vegan pumpkin muffins are definitely my new must for the fall season. #Yummy

Vegan pumpkin muffins

12 muffins
Portions

5 minutes
Prep time

25 minutes
Cook time


Pause time

Vegan | Cheap

Muffins vegan à la citrouille | Sparks and Bloom

Ingredients

For the “egg”

1 tbsp. chia seeds
2 tbsp. lukewarm water
1 tsp. lemon juice

For the muffins

3/4 cup of whole wheat flour
3/4 cup of all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 cup of brown sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 cup of pumpkin puree
1/4 cup of coconut oil
1/2 cup of almond milk

Preparation

  1. Preheat the oven at 350F.
  2. In a small bowl, add all the ingredients “For the egg” and mix until well combined. Set aside.
  3. In a large bowl, add all the dry ingredients “For the muffins”.
  4. Add the pumpkin puree, the coconut oil, the almond milk and the egg mixture. Beat with a whisk or a wooden spoon until well combined.
  5. Line or oil each muffin cup.
  6. Spoon the mixture into the muffins cups and bake in the center of the oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Unmold the muffins and let cool on a wire rack.
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