Moist and fluffy with a tender crumb, these Vegan Pumpkin Muffins come together in just 45 minutes. Made with pumpkin puree, pumpkin spice, and pantry staples, they have an incredible fall flavor and they freeze well too!
Thanks to Bob’s Red Mill for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Though temperatures seem to be all over the place – I can’t deny that I’m in full fall mode. I’ve been playing autumn music, having pumpkin spice everything , and I’m 100% pulling out my cosy blanket tonight. One thing I’ll be cosying up with? These vegan pumpkin muffins.
Soft, fluffy, and moist…the perfect words to describe these Vegan Pumpkin Muffins! I’ve been making these beauties for years now in a variety of ways and I decided it was time to make an actual recipe for them and bring them to the blog. I have a feeling you’ll be joining me in making them every year!
I’ve made several different variations on this original recipe, which are worth checking out, like my pumpkin chocolate chip muffins and pumpkin cream cheese swirl muffins .
Why You’ll Love This Pumpkin Muffin Recipe
Once you try this pumpkin muffin recipe, there’s no going back! You’ll never want another pumpkin muffin recipe again.
- Perfect for anytime. My favourite ways to enjoy these muffins are for breakfast, an afternoon snack, or even dessert.
- Quick and easy to prepare. I wanted to make them as easy as possible so they’re made with easy to find pantry ingredients, clear simple instructions and bake up quickly.
- They’re also gluten-free! One of the things I love about making desserts like muffins gluten-free is that you can’t overwork the gluten (since there is none), leading to an always soft muffin result!
Notes on Ingredients
This pumpkin muffin recipe is made with pretty standard ingredients, plus pumpkin puree and pumpkin pie spice for that fall flavor. You can find the measurements and full details in the recipe card below.
- Gluten free flour – See notes below.
- Baking powder & baking soda – The key to these vegan pumpkin muffins rising in the oven.
- Spices – Cinnamon and pumpkin pie spice give these cupcakes the warm fall flavor, while sea salt balances out the flavors.
- Sugar – Any kind of granulated sugar will work, such as brown sugar, cane sugar, or coconut sugar .
- Pumpkin puree – The key to all pumpkin desserts!
- Milk – Any vegan milk will work.
- Vanilla extract
- Toppings – Oats and/or pumpkin seeds are optional but recommended.
What’s The Best Gluten Free Flour To Use?
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour which always give me incredibly consistent results, has a great texture and works 1-to-1 perfectly! If you’re a regular here you now how much I love their products and their gluten-free flours. I love that I know I can make gluten-free recipes easier for you guys, especially around the holidays! I know you’re going to love them!
How to Make Vegan Pumpkin Muffins
This pumpkin muffin recipe requires just a few minutes of hands-on time and 30 minutes in the oven.
- Make the batter. Sift the dry ingredients through a sifter , then add the sea salt. Mix the sugar, pumpkin, and oil for 2 to 3 minutes until add in the milk and vanilla. Slowly combine the dry ingredients into the wet.
- Transfer to muffin lines. Scoop the batter into the muffin pan. Top with any desired toppings, such as oats and pumpkin seeds.
- Bake. Bake for 5 minutes at 425F then reduce the temperature to 350F and bake for 18 to 20 minutes. Allow to cook and enjoy!
Expert Tips
These vegan pumpkin muffins are pretty foolproof if you follow the recipe, and here are a few of my favourite tips to keep in mind:
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Proper Storage
- Room temperature. You can store these vegan pumpkin in an airtight container or covered on a plate for up to 4 days on the counter.
- Freezer. These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
More Pumpkin Recipes To Try
- Pumpkin Mug Cake
- Pumpkin Sheet Cake
- Vegan Pumpkin Pie
- Pumpkin Chocolate Chip Bread
Ingredients
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup sugar , (200g) brown sugar, cane sugar, coconut sugar – any kind of granulated sugar
- 1 cup pumpkin puree , (244g)
- 1/3 cup oil , (80g) any oil
- 1/2 cup milk + 2 tablespoons , (150mL) any vegan milk works
- 2 teaspoons vanilla extract , optional
- oats, pumpkin seeds or other toppings for topping , optional but recommended
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
- In a medium-sized bowl, sift the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
- In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
- Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings – I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
- Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!
Notes
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Moist and fluffy with a tender crumb, these Vegan Pumpkin Muffins come together in just 45 minutes. Made with pumpkin puree, pumpkin spice, and pantry staples, they have an incredible fall flavor and they freeze well too!
Thanks to Bob’s Red Mill for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Though temperatures seem to be all over the place – I can’t deny that I’m in full fall mode. I’ve been playing autumn music, having pumpkin spice everything , and I’m 100% pulling out my cosy blanket tonight. One thing I’ll be cosying up with? These vegan pumpkin muffins.
Soft, fluffy, and moist…the perfect words to describe these Vegan Pumpkin Muffins! I’ve been making these beauties for years now in a variety of ways and I decided it was time to make an actual recipe for them and bring them to the blog. I have a feeling you’ll be joining me in making them every year!
I’ve made several different variations on this original recipe, which are worth checking out, like my pumpkin chocolate chip muffins and pumpkin cream cheese swirl muffins .
Why You’ll Love This Pumpkin Muffin Recipe
Once you try this pumpkin muffin recipe, there’s no going back! You’ll never want another pumpkin muffin recipe again.
- Perfect for anytime. My favourite ways to enjoy these muffins are for breakfast, an afternoon snack, or even dessert.
- Quick and easy to prepare. I wanted to make them as easy as possible so they’re made with easy to find pantry ingredients, clear simple instructions and bake up quickly.
- They’re also gluten-free! One of the things I love about making desserts like muffins gluten-free is that you can’t overwork the gluten (since there is none), leading to an always soft muffin result!
Notes on Ingredients
This pumpkin muffin recipe is made with pretty standard ingredients, plus pumpkin puree and pumpkin pie spice for that fall flavor. You can find the measurements and full details in the recipe card below.
- Gluten free flour – See notes below.
- Baking powder & baking soda – The key to these vegan pumpkin muffins rising in the oven.
- Spices – Cinnamon and pumpkin pie spice give these cupcakes the warm fall flavor, while sea salt balances out the flavors.
- Sugar – Any kind of granulated sugar will work, such as brown sugar, cane sugar, or coconut sugar .
- Pumpkin puree – The key to all pumpkin desserts!
- Milk – Any vegan milk will work.
- Vanilla extract
- Toppings – Oats and/or pumpkin seeds are optional but recommended.
What’s The Best Gluten Free Flour To Use?
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour which always give me incredibly consistent results, has a great texture and works 1-to-1 perfectly! If you’re a regular here you now how much I love their products and their gluten-free flours. I love that I know I can make gluten-free recipes easier for you guys, especially around the holidays! I know you’re going to love them!
How to Make Vegan Pumpkin Muffins
This pumpkin muffin recipe requires just a few minutes of hands-on time and 30 minutes in the oven.
- Make the batter. Sift the dry ingredients through a sifter , then add the sea salt. Mix the sugar, pumpkin, and oil for 2 to 3 minutes until add in the milk and vanilla. Slowly combine the dry ingredients into the wet.
- Transfer to muffin lines. Scoop the batter into the muffin pan. Top with any desired toppings, such as oats and pumpkin seeds.
- Bake. Bake for 5 minutes at 425F then reduce the temperature to 350F and bake for 18 to 20 minutes. Allow to cook and enjoy!
Expert Tips
These vegan pumpkin muffins are pretty foolproof if you follow the recipe, and here are a few of my favourite tips to keep in mind:
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Proper Storage
- Room temperature. You can store these vegan pumpkin in an airtight container or covered on a plate for up to 4 days on the counter.
- Freezer. These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
More Pumpkin Recipes To Try
- Pumpkin Mug Cake
- Pumpkin Sheet Cake
- Vegan Pumpkin Pie
- Pumpkin Chocolate Chip Bread
Ingredients
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup sugar , (200g) brown sugar, cane sugar, coconut sugar – any kind of granulated sugar
- 1 cup pumpkin puree , (244g)
- 1/3 cup oil , (80g) any oil
- 1/2 cup milk + 2 tablespoons , (150mL) any vegan milk works
- 2 teaspoons vanilla extract , optional
- oats, pumpkin seeds or other toppings for topping , optional but recommended
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
- In a medium-sized bowl, sift the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
- In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
- Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings – I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
- Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!
Notes
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Moist and fluffy with a tender crumb, these Vegan Pumpkin Muffins come together in just 45 minutes. Made with pumpkin puree, pumpkin spice, and pantry staples, they have an incredible fall flavor and they freeze well too!
Thanks to Bob’s Red Mill for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Though temperatures seem to be all over the place – I can’t deny that I’m in full fall mode. I’ve been playing autumn music, having pumpkin spice everything , and I’m 100% pulling out my cosy blanket tonight. One thing I’ll be cosying up with? These vegan pumpkin muffins.
Soft, fluffy, and moist…the perfect words to describe these Vegan Pumpkin Muffins! I’ve been making these beauties for years now in a variety of ways and I decided it was time to make an actual recipe for them and bring them to the blog. I have a feeling you’ll be joining me in making them every year!
I’ve made several different variations on this original recipe, which are worth checking out, like my pumpkin chocolate chip muffins and pumpkin cream cheese swirl muffins .
Why You’ll Love This Pumpkin Muffin Recipe
Once you try this pumpkin muffin recipe, there’s no going back! You’ll never want another pumpkin muffin recipe again.
- Perfect for anytime. My favourite ways to enjoy these muffins are for breakfast, an afternoon snack, or even dessert.
- Quick and easy to prepare. I wanted to make them as easy as possible so they’re made with easy to find pantry ingredients, clear simple instructions and bake up quickly.
- They’re also gluten-free! One of the things I love about making desserts like muffins gluten-free is that you can’t overwork the gluten (since there is none), leading to an always soft muffin result!
Notes on Ingredients
This pumpkin muffin recipe is made with pretty standard ingredients, plus pumpkin puree and pumpkin pie spice for that fall flavor. You can find the measurements and full details in the recipe card below.
- Gluten free flour – See notes below.
- Baking powder & baking soda – The key to these vegan pumpkin muffins rising in the oven.
- Spices – Cinnamon and pumpkin pie spice give these cupcakes the warm fall flavor, while sea salt balances out the flavors.
- Sugar – Any kind of granulated sugar will work, such as brown sugar, cane sugar, or coconut sugar .
- Pumpkin puree – The key to all pumpkin desserts!
- Milk – Any vegan milk will work.
- Vanilla extract
- Toppings – Oats and/or pumpkin seeds are optional but recommended.
What’s The Best Gluten Free Flour To Use?
I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour which always give me incredibly consistent results, has a great texture and works 1-to-1 perfectly! If you’re a regular here you now how much I love their products and their gluten-free flours. I love that I know I can make gluten-free recipes easier for you guys, especially around the holidays! I know you’re going to love them!
How to Make Vegan Pumpkin Muffins
This pumpkin muffin recipe requires just a few minutes of hands-on time and 30 minutes in the oven.
- Make the batter. Sift the dry ingredients through a sifter , then add the sea salt. Mix the sugar, pumpkin, and oil for 2 to 3 minutes until add in the milk and vanilla. Slowly combine the dry ingredients into the wet.
- Transfer to muffin lines. Scoop the batter into the muffin pan. Top with any desired toppings, such as oats and pumpkin seeds.
- Bake. Bake for 5 minutes at 425F then reduce the temperature to 350F and bake for 18 to 20 minutes. Allow to cook and enjoy!
Expert Tips
These vegan pumpkin muffins are pretty foolproof if you follow the recipe, and here are a few of my favourite tips to keep in mind:
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Proper Storage
- Room temperature. You can store these vegan pumpkin in an airtight container or covered on a plate for up to 4 days on the counter.
- Freezer. These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
More Pumpkin Recipes To Try
- Pumpkin Mug Cake
- Pumpkin Sheet Cake
- Vegan Pumpkin Pie
- Pumpkin Chocolate Chip Bread
Ingredients
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup sugar , (200g) brown sugar, cane sugar, coconut sugar – any kind of granulated sugar
- 1 cup pumpkin puree , (244g)
- 1/3 cup oil , (80g) any oil
- 1/2 cup milk + 2 tablespoons , (150mL) any vegan milk works
- 2 teaspoons vanilla extract , optional
- oats, pumpkin seeds or other toppings for topping , optional but recommended
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
- In a medium-sized bowl, sift the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
- In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
- Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings – I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
- Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!
Notes
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Vegan Pumpkin Muffins
Ingredients
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (240g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup sugar (200g) brown sugar, cane sugar, coconut sugar - any kind of granulated sugar
- 1 cup pumpkin puree (244g)
- 1/3 cup oil (80g) any oil
- 1/2 cup milk + 2 tablespoons (150mL) any vegan milk works
- 2 teaspoons vanilla extract optional
- oats, pumpkin seeds or other toppings for topping optional but recommended
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
- In a medium-sized bowl, sift the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
- In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
- Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings - I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
- Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!
Video
Notes
- I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
- I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
- Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
- These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
- Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
- Not really a tip…but a cup of warm chai or coffee with this?! Priceless.
Nutrition
Vegan Pumpkin Muffins https://jessicainthekitchen.com/vegan-pumpkin-muffins/ September 21, 2020
Want to go vegan, but think it might be expensive? Here’s our guide on How to Eat Vegan On a Budget in 5 Steps! We will walk through the easy ways to have a fulfilling and satisfying vegan journey that still tastes absolutely delicious.
Do you know what just occurred to me?! I’ve never shared with you guys why I went vegan! I’ll probably share it for my next vegan anniversary, but one of the questions that always comes up is,
“Is going/being vegan expensive?”
I’m happy to say that the answer is no. Well, at least the simple answer is no. When I went vegan (Gav went vegan around the same time as I did) our grocery bill actually cut in half. Yes, we were still eating absolutely delicious meals! Being vegan can be very affordable without cutting back on any flavour, but it can also be expensive if you focus on items/practices that aren’t budget-friendly. Today I want to show you how by implementing these 5 super easy steps, you can easily go vegan on a budget!
How to Eat Vegan On a Budget in 5 Steps
Eat Exactly Like You’ve Been Eating Before, Except Vegan.
Sounds pretty easy, right? That’s because it is. One of the most important tips for people that are just transitioning to a vegan lifestyle is to eat (please read this in context) like you’ve been eating before. Just replace the non-vegan parts of your meals! Let me explain a bit more. There’s a large temptation when going vegan to completely overhaul your entire diet. So suddenly, for example, when you’ve always eaten rice, you’ve decided to cut that out and now only eat quinoa because a video told you to.I promise you, that not only is this not necessary when you’re completely switching diets, but it can also end up being pretty expensive and wasteful for you. Instead of buying a long list of brand new foods you’ve never eaten before, and a result, probably won’t eat, finish or even like, start small. Start by swapping your chicken for tofu for example, or even beans. Or your other proteins for other things. Your cow’s milk for nut milk. This means if you love pasta eat pasta but make it vegan, the same thing for burgers, or even tacos! By using the same base ingredients in your pantry along with a few new vegan ingredients, you’ll save yourself a lot!
Shop Smart & in Wholesale.
When deciding to buy certain items, shop smart and in bulk! Let’s use nuts as an example. Nuts tend to be a key staple in a lot of vegan recipes. Whether it’s walnut meats, cashew cheese, cashew creams or even nut milk, you’re probably going to be using them a lot! Nuts cost up to 3x more in the supermarket than on bulk websites or in bulk stores, and since they last long anyway, it makes way more sense to buy them this way!
Go Easy on the Convenience Foods.
This next step is an easy but important step. Don’t rely heavily on processed vegan foods. Now I’m not saying you can’t have any, we always have like one or two in our fridge/freezer. But to rely on these are your main vegan sources will definitely cost you a pretty penny. It’s not because they’re vegan, it’s because they’re convenience foods ! I find whenever I explain this one to people, a big “ah!” goes off. This goes for whether you’re going non-vegan or vegan frozen tv dinners, frozen pizzas, frozen cheesecakes etc. If you’re buying a lot of them, it’s going to cost you. So find a balance. Stick to mainly fresh foods and maybe only buy a few of these a month.
Meal Prep, meal prep, meal prep.
You don’t have to feel like you have to eat the same thing every day. In fact, you don’t even have to meal prep everything on a Sunday and eat it throughout the week. You can make meals that have large serving sizes and mix the days that you eat them (which is what I tend to do). For example, you can make stews , soups , curries , pancakes , tofu scramble, chia puddings – the list goes on. They’re all pretty simple, tend to be one pot, and make multiple servings so you automatically meal prep.
Long story short, meal prep saves money because you’re using the same ingredients to make many servings of a dish, and you’re less likely to order takeout just because there’s no food in your house. Just ensure you’re making meal prep work for YOU else it might have an opposite effect for you. Whatever you’re meal prepping, ensure that it maintains its taste over the next couple of days. For example, I’m not a huge fan of meal prepping salads for the week ahead. What I will do instead is keep the ingredients handy so that the prep of the salad is simple, then I’ll prep it the night before.
Stock up on beans and pulses.
I PROMISE – Beans, Legumes & Pulses are SO yummy!! Don’t limit your view of them. They are great sources of iron, protein, and vitamins, are cheap and store for a really long time. They’re also so versatile! I’m talking anything from hummus to falafels to dips to curries to so much more. In fact, canned beans etc are actually pretty convenient so if you want to go even more budget, you can buy dried beans/pulses/legumes and cook them yourself.
Whenever I have my inevitable “ugh, there is nothing to eat!” moment, I remind myself to check the pantry. I inevitably find some lentils or beans and get to thinking. Actually, this is exactly how dishes like my Lentil Curry Soup were born! I commit myself to look again. Usually, there are dried lentils or beans. It always brightens my day. If we’re talking more about affordability, canned beans are a convenience food. Buying dried lentils or beans are significantly cheaper.
Bonus
Bonus section! If you guys want even more information:
Check out my 25 Budget-Friendly Vegan Recipes ! I share even more tips there as well as some amazing and tasty budget-friendly recipes.
Check out Gav’s (my husband) post about how he went vegetarian for a month , and the useful tips he learned ( spoiler alert : he implements tip #1!)
