Pumpkin Spice Vegan Muffins

These vegan pumpkin spice muffins are moist, fluffy, and packed with warm spices. They're perfect for a fall breakfast or snack.

Pumpkin spice lattes may get all the attention come fall, but these vegan pumpkin spice muffins are the real stars of the season. They're moist, fluffy, and packed with warm spices like cinnamon, ginger, and nutmeg. Best of all, they're easy to make and can be enjoyed for breakfast, lunch, or a snack.

Prep time: 15 | Cook time: 25 | Serves: 12

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, pumpkin puree, granulated sugar, brown sugar, oil, cinnamon, ginger, nutmeg, and salt.
3. Fill the prepared muffin tins 2/3 full.
4. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Why It Works

• The combination of all-purpose flour and pumpkin puree creates a moist and fluffy muffin.
• The granulated sugar and brown sugar add sweetness and depth of flavor.
• The vegetable oil helps to keep the muffins moist and tender.
• The spices give the muffins their signature pumpkin spice flavor.
• Baking the muffins at a moderate temperature ensures that they cook evenly without overcooking.