Vegan Pumpkin Nut Muffins
These soft and tender pumpkin muffins are perfect for a cozy, wholesome fall breakfast. Vegan, whole grain, oil-free, and so delicious!
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Servings: 10 muffins
Ingredients
- 1½ cups (360 grams) pumpkin puree
- ⅓ cup (64 grams) brown sugar
- 5 tbsp (75 grams) walnut butter
- 2 tsp apple cider vinegar
- ½ cup (120 ml) soy milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 1½ cups + 4 tsp (190 grams) whole wheat flour
- ¾ tsp baking soda
- ½ cup nuts, chocolate, and/or dried fruit
Instructions
- Preheat oven to 350°F. Line a muffin tray and lightly grease the liners or use silicone muffin liners.
- In a large mixing bowl, combine pumpkin puree, sugar, walnut butter, vinegar, soy milk, and vanilla.
- Mix in spices.
- In a small bowl, whisk together whole wheat flour and baking soda. Add to wet ingredients and gently fold to combine into a cohesive batter.
- Add nuts and gently fold a few more times to distribute. Be careful not to over-mix or your muffins will turn out dense.
- Bake 25-27 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs (but no wet batter). Let muffins cool in the pan for 5 minutes, then carefully transfer each muffin to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for about 2 months.