Best Delicious Vegan Pumpkin Muffins Recipes

VEGAN PUMPKIN MUFFINS

Vegan Pumpkin Muffins image

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.

Provided by avocadosammich

Categories Quick Breads

Time 37m

Yield 6 jumbo muffins

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 494, Fat 19, SaturatedFat 2.5, Sodium 292.9, Carbohydrate 78.2, Fiber 1.5, Sugar 46.5, Protein 4.7

PUMPKIN-CRANBERRY MUFFINS

Pumpkin-Cranberry Muffins image

Brighten breakfast-or mid-afternoon, for that matter-with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
1 cup sweetened dried cranberries
1/2 cup chopped pecans
Coarse sugar, if desired

Steps:

Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Nutrition Facts : Calories 300, Carbohydrate 40 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g

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