Vegan Pumpkin Muffins Recipe!

Hello lovelies,

I told you that this was the year of the muffins for my blog, didn’t I? As we say farewell to the spring/summer muffins, we say hello to the autumn/winter muffins and I couldn’t be more excited.

If you’ve been around here a while, you’ll know the love I have for autumnal spices. I honestly can’t get enough of them but one spice in particular I love to use in my bakes during autumn is pumpkin spice. It is a staple in my spice collection.

So, when thinking of muffins to make, I couldn’t let the opportunity pass to make a pumpkin flavoured muffin, could I?

That being said, pumpkin spice isn’t the only ingredient these muffins contain… they also have a good helping of pure pumpkin purée too! Oh yes, when I say pumpkin muffins, I mean pumpkin muffins.

Now, you may be thinking this is pumpkin overload (as it defiantly sounds that way) but you’ve got to put your trust in me when I say the pumpkin flavour isn’t overpowering in the slightest. These muffins have the perfect subtle pumpkin flavour to them which quite frankly, will leave you wanting more.

Oh, did I mention these are vegan too? Yet again, if you’ve been around here a while, you’ll know my love for making vegan muffins and I think I’d go as far as saying that these are my favourite I’ve made so far. Bold statement I know but very much true.

If you’d like to make these vegan pumpkin flavoured muffins yourself, the recipe is below:

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Category: Sweet Treats

Serves: 15

Prep Time: 10 Minutes

Cook Time: 20-25 Minutes

Overall Time: 35-40 Minutes

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Ingredients You Need:

• 240g Of Plain Flour
• 1.5tsp Of Bicarbonate Of Soda
• 3tsp Of Pumpkin Spice
• 425g Of Pure Pumpkin Puree (Not Pumpkin Pie Filling!)
• 150g Of Caster Sugar
• 90g Of Light Brown Sugar
• 120ml Of Non-Dairy Unsweetened Yogurt
• 120ml Of Sunflower Oil
• 2tsp Of Vanilla Extract

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How To Make Pumpkin Muffins:

• Firstly, gather together your equipment and ingredients, fill a muffin tin with muffin cases and preheat the oven to 200C / 180C Fan / Gas Mark 5.
• Secondly, in a medium sized bowl, mix together the 240g of plain flour, 1.5tsp of bicarbonate of soda and 3tsp of pumpkin spice. Then, set aside.
• Next, in a large bowl, whisk together the 425g of pumpkin puree, 150g of caster sugar, 90g of light brown sugar, 120ml of yogurt, 120ml of sunflower oil and 2tsp of vanilla extract.
• Now, whisk the dry ingredients into the wet ingredients gently, until completely smooth.
• Using a tablespoon or an ice cream scoop, divide the muffin mixture evenly between your muffin cases.
• Place the muffin cases into the oven and bake for around 20-25 minutes until a skewer placed into the centre comes out clean.
• Finally, once baked, allow the muffins too cool in the tin for around 5 minutes before transferring onto a wire rack to cool completely. Then, serve.

That’s your Vegan Pumpkin Muffins prepared, baked and ready for you to enjoy!

Subtle pumpkin flavour within a beautifully moist muffin which is super easy to make – be honest, what more could you ask for?

I’ve obviously left my muffins without any kind of topping BUT if your wanting to add a topping to your muffins, go for it! I can just imagine how yummy a cream cheese frosting or a pumpkin spice drizzle would be. They’ll taste amazing with or without, that’s the beautiful thing about these muffins.

Let me know in the comments below if you make these muffins yourself and if you do, what your thoughts are on them. Do you love the taste of pumpkin?

Sending you all tons of love & hugs as always,

Elle xo