Community Pick
Vegan Pumpkin Muffins
"These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes."
- Ready In:
- 37mins
- Ingredients:
- 14
- Yields:
-
6 jumbo muffins
ingredients
- 1 3⁄4 cups flour
- 1 1⁄4 cups sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄8 teaspoon ground cloves
- 1 cup pumpkin puree (fresh or from a can)
- 1 tablespoon soy yogurt
- 1⁄2 cup soymilk
- 1⁄2 cup vegetable oil
- 2 tablespoons molasses
directions
- Preheat oven to 400°F.
- Grease muffin tins with vegetable shortening or spray on oil.
- Sift together dry ingredients (flour through cloves).
- In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
- Pour wet into dry and combine.
- Fill muffin tins 2/3 of the way.
- Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
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Reviews
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I've made this recipe three times in the last four weeks; once for my husband and me, once for my colleagues, and once for guests. It's quick and easy and it's as delicious as everyone has promised. I changed the recipe slightly. I'm an expat living in China and we don't have access to soy yogurt. I simply omitted it. For added nutrition I measured two tablespoons of ground flax seed and added it to the dry mixture. I used one cup of all purpose flour and 3/4 of a cup of whole wheat flour. Also, instead of 1 1/4 cups of sugar I only used 1 cup and it was brown not white. The muffins are sweet enough. Lastly, to one batch I chopped up a third of a dark chocolate bar and for extra flavour and appeal. These really are delicious. My colleagues, my guests, and my husband and I loved them. They're dangerous to keep around so I freeze them and defrost in the microwave. I'll definitely be making this recipe again. -
So glad I tried these. They were super. We aren't vegan but I was out of eggs and milk and wanted something pumpkin. These muffins hit the spot. Didn't have soy milk or yogurt - used applesauce. It worked fine. -
Wonderful, versatile recipe! Dropped sugar amount to 3/4 cup. Have used all whole wheat flour with success! Didn't use the soy yogurt, but added in an extra Tbsp of pumpkin instead. I also tried doubling the recipe today, and baked in regular muffin tins (24 muffins) for approx. 20 minutes. They were perfect.
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These are now my favorite fall muffins. I did do a few things different. I assumed that the recipe called for white sugar but I used brown. My husband and I are vegan and he is allergic to soy. I followed another review and used a soy yogurt recipe but I used rice milk instead of soy. I also replaced the 1/2 cup soy milk for coconut milk and then added about 1/8 to 1/4 cup rice milk after I combined the ingredients since coconut milk is thicker than soy milk. Instead of oil, I used a combination of ½ a sweet apple to 1 pear which I had pulverized. -
These muffins were delish! My husband especially loved them. The recipe yielded 48 mini muffins, and I baked them for 12 minutes. We're newly vegan, and these were definitely satisfying little treats. Will definitely make again!
see 17 more reviews
Tweaks
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I subbed the molasses with agave nectar and only used 1/4 cup of sugar, adding another 1/3 cup of agave nectar instead of the remaining 1 cup sugar. I also used vanilla yogurt, very tasty. I got 18 regular-sized muffins,d one in 25 minutes. I usually don't like pumpkin breads (or Isa's recipes), but these were alright. Good way to get rid of some leftover pumpkin. -
These are now my favorite fall muffins. I did do a few things different. I assumed that the recipe called for white sugar but I used brown. My husband and I are vegan and he is allergic to soy. I followed another review and used a soy yogurt recipe but I used rice milk instead of soy. I also replaced the 1/2 cup soy milk for coconut milk and then added about 1/8 to 1/4 cup rice milk after I combined the ingredients since coconut milk is thicker than soy milk. Instead of oil, I used a combination of a sweet apple to 1 pear which I had pulverized.
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it's hard to give a rating because I didn't follow the recipe exactely. They didn't turn out very fluffy for me and that could be because I subbed half the oil for applesauce. I also added about 1/2 cup of sultanas which was nice and used almond milk instead of soy and spelt instead of wheat. I think this would work very nicely for a dense sort of cake or loaf that you slice and butter. It smelt a bit yucky cooking but tasted pretty nice and comforting. thanks for posting
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This recipe turned out fabulous! The muffins are golden, plump, and moist. I used a bit of mace instead of the allspice/cloves which worked well. Also, if you're looking for a replacement for the soy yogurt in case you're stuck without some, check this out: http://celineyum.blogspot.com/2007/01/how-to-replace-soy-yogurt-in-recipes.html It makes more than you need for this recipe, but it works perfectly. (You'll need soy milk, corn starch, and vinegar). Thanks for the delicious recipe!
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I have a dairy/egg allergic child and baking has been one of our harder adaptations. These muffins hit the spot. I used rice milk instead of soy, and substituted vegan mayo for the yogurt, as someone else suggested. I did not sift the dry ingredients. They were a crowd pleaser. I made them mini muffin size and cut the cooking time in half. I pulled them out of the oven when my house starting smelling fantastic! Thanks!
RECIPE SUBMITTED BY
avocadosammich
United States
I do a vegetarian cooking show on Brooklyn Public Access as well as a website, theppk.com
I love trying new vegan recipes, I'd like to strat a vegan baking club where we perfect certain baked items. Get in touch with me if that sounds fun to you!
