Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-2/3 dozen
Ingredients: 3-1/2 cups all-purpose flour; 3 cups sugar; 1-1/2 teaspoons salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon baking powder; 1 can (15 ounces) pumpkin; 1 cup canola oil; 2/3 cup water; 2 teaspoons vanilla extract

Total Time Prep: 10 min. Bake: 25 min. + cooling

Yield 2-2/3 dozen

Test Kitchen Approved

Our bakery-style vegan pumpkin muffins recipe uses canned pumpkin and a duo of cinnamon and nutmeg for deep flavor. Each muffin has a soft, domed top and a fragrant crumb that stays tender for days.

Ingredients

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 can (15 ounces) pumpkin
1 cup canola oil
2/3 cup water
2 teaspoons vanilla extract

Directions

Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 23-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.

These vegan pumpkin muffins use no dairy or eggs. They come together simply with canned pumpkin and other baking staples. —Susan Johnson, Payne, Ohio

Recipe Creator