I’ve got a yummy pumpkin treat just in time for Halloween for you today! I made these vegan pumpkin muffins a few weeks ago and then made them again -and again- because they have a sublime texture and just the right amount of fall season spices. Filling the center with vegan cream cheese is a v. good idea and makes the perfect morning or afternoon snack. Then I had the genius (if I do say so myself) idea to top each muffin with maple coated raw pumpkin seeds, which when baked turned into crunchy maple pepitas. So good.
But the best part about these may be that there is no need to puree the cooked pumpkin flesh for this recipe. If you roast pumpkins or squashes from scratch just measure out the cooked pumpkin for the recipe and then whisk it into the rest of the wet ingredients. You can also used canned pumpkin puree too. I tested the recipe both ways and pureeing the pumpkin made no difference. Hey, one less step and way less dirty dishes is fine by me!
I like to make a double batch of these vegan pumpkin muffins to pack into lunches for the week. Its a great grab and go treat filled with all the best flavors of fall: cinnamon, nutmeg, all-spice and vanilla. Mmmmm. Ok I’m making myself hungry now. If you give this recipe a try please let me know what you think!
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Vegan Pumpkin Spice Muffins
Yield 12 muffins
These easy vegan pumpkin muffins are delightfully sweet with a hint of fall spice. Enjoy them in the morning with cream cheese or pack them in school/work lunches for a yummy fall snack.
- 1-1/2 cups all-purpose flour
- 2/3 cup whole cane sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine grain salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground all-spice
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon ground ginger
- 1 cup roasted sweet pumpkin or winter squash (does not need top be pureed) or canned sweet pumpkin
- 1/2 cup canola or olive oil
- 1/3 cup unsweetened non-dairy milk, such as soy
- 1/4 cup + 1 tablespoon maple syrup, divided
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons raw hulled pumpkin seeds
- Preheat oven to 400˚F and line a standard muffin tin with liners.
- Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, all-spice and ginger in a mixing bowl.
- In a separate bowl or large measuring cup whisk together cooked pumpkin, oil, milk, 1/4 cup maple syrup, apple cider vinegar and vanilla extract.
- Add wet mixture to dry mixture and stir with a rubber spatula until combined, about 1 minute.
- Scoop batter into prepared muffin tin, filling each cup about 3/4 full.
- In a small bowl or cup coat pumpkin seeds with reserved tablespoon of maple syrup and a pinch of salt.
- Spoon pumpkin seeds onto the top of muffin batter in each cup.
- Bake at 400˚F for 20 minutes on center rack until muffins are golden brown and a toothpick inserted into the center of muffins comes out clean.
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