Vegan Pumpkin Muffins

These may just be the best pumpkin muffins you'll ever have. The fact that they happen to be vegan is a happy bonus! The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 28 minutes

Total Time: 28 minutes

Servings: 12 Servings

Calories: 202 kcal per serving

Ingredients

½ cup - canola oil
½ cup - light brown sugar
½ cup - granulated sugar
1 tbsp - molasses
½ tsp - vanilla extract
1 cup - pumpkin puree
½ cup - nondairy milk
1 ¾ cups - all purpose flour
1 tbsp - pumpkin pie spice
1 tsp - baking powder
1 tsp - baking soda
½ tsp - salt

Instructions

Preheat the oven to 425°F.
Line a 12-cavity muffin pan with muffin/cupcake liners.
Place the canola oil, brown sugar, granulated sugar, molasses, vanilla, pumpkin purÃ©e, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
Spoon an even amount of batter into each muffin liner.
Bake the muffins on middle rack of oven for 5 minutes.
Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
Check to see that muffins are done. Remove from oven or add time as needed.
Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.

Nutrition