Vegan Easy Pumpkin Muffins

Total time37 min

Prep time10 min

Cook time22 min

These muffins are cozy, spiced, and packed with real pumpkin flavor in every bite. Warm notes of cinnamon, ginger, nutmeg, and clove mingle with rich pumpkin puree for that classic fall taste, while a touch of vanilla rounds everything out. Chopped walnuts or pecans fold in for a satisfying crunch against the soft, tender crumb, and the batter comes together in one bowl with minimal fuss. They bake up domed and golden, with tops that spring back just right when they're ready to come out of the oven. Simple to make and easy to love, this is a solid pick for a plant-based muffin rotation.

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Ingredients

12 servings

1 ¾ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 can (15 oz) pure pumpkin puree
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup neutral oil (such as vegetable oil or canola oil)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

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