Healthy vegan pumpkin muffins are so simple to make! They smell like cinnamon and nutmeg and will be just perfect for your chilly mornings with a cup of coffee. Your kids also will love these sweet autumn treats with hot cacao! The best part is these fabulous muffins are that they are not only animal products free, but also contain no preservatives and trans-fats! They are lower in sugar than most of the store purchased muffins and rich in flavor.
The texture of them is moist and hearty! I added turmeric to this recipe for the color and health benefits. Turmeric has been around for ages and is well known for its anti-inflammatory properties in Ayurvedic medicine. These vegan pumpkin muffins will be a hit in your family!
Servings: 8 muffins
Cost: $2
Ingredients
- 2 tsp canola oil for muffin liners
- 1 cup+ 2Tbs all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp+ ¼ tsp baking powder
- 1/8 tsp salt
- 1 tsp turmeric spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup pumpkin puree, unsweetened
- 1/2 cup non-dairy milk*
- 2 Tbsp+2tsp canola oil
- 1 tsp white vinegar
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees F.
- Line a standard muffin pan with eight lines. Brash them lightly with oil. Set aside.
- In a large bowl, mix all-purpose flour, coconut sugar, baking powder, salt, turmeric spice, cinnamon, and nutmeg.
- In a medium-sized bowl, combine wet ingredients: pumpkin puree, non-dairy milk, canola oil, white vinegar, and vanilla extract.
- Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
- Using a ¼ cup measuring cup, add batter to the muffin liners in the pan.
- Bake for 22 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
- Allow muffin to cool for 5 minutes before serving.
Notes
*You can use any non-dairy milk for this recipe, I used cashew nut milk
Loved this recipe?Mention @cookingmypoundsoff or tag #cookingmypoundsoff!
