Happy fall everyone! Today I am sharing a super tasty recipe for vegan pumpkin spice muffins! I don't think we can ever have enough pumpkin spice recipes. It's such a fantastic flavor and so festive for the season. I love these muffins so much. They are super easy and take little to no time to make. I topped these vegan pumpkin spice muffins with an optional 3 nut topping which really gives them a nice crunchy texture so I recommend not skipping this step. I also made a really cool music video tutorial to go along with this recipe so check that out at the bottom of the post. Pair these muffins with some freshly brewed coffee or some hot chai tea and you are in autumn vegan dessert heaven!
Vegan Pumpkin Spice Muffins Recipe (makes 9 muffins)
1 cup coconut sugar
3/4 cup pumpkin puree
1/2 cup unsweetened almond milk
1/2 cup applesauce
1/4 cup melted refined coconut oil
1 & 3/4 cup all purpose flour or whole wheat pastry flour
1 Tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Optional toppings: chopped pistachios, pecans, & walnuts
1. Preheat oven to 375°F
2. In a large bowl, whisk together the sugar, pumpkin puree, milk, applesauce, and oil. 3. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger. 4. Pour the wet ingredients into the dry ingredients and stir until combined and you no longer see any flour. 5. Line a muffin tray with 9 paper liners. Using a measuring cup, pour the batter into each muffin cup filling it to the top. 6. Top with chopped pistachios, pecans, and walnuts. 7. Bake for 20 minutes then remove from the oven and let the muffins cool in the tray for about 10 more minutes before transferring to a wire rack to finish cooling. Pair with some hot coffee or hot tea!
Enjoy my video tutorial below and be sure to subscribe to my vegan cooking youtube channel so you don't miss future videos! :)