Autumn is the time of year when Pumpkin starts to make an appearance in all sorts of recipes. It’s a great vegetable for pies, muffins, soups and vegan curries. We’re love Vegan Pumpkin Spiced Muffins as the pumpkin creates such a lovely moist cupcake. Packed with cinnamon, ginger and nutmeg our Vegan Pumpkin Spiced Muffins are great to have with tea, or as part of a packed lunch for school.
Do make sure you don’t use ‘Pumpkin Pie Filling’ by mistake – you need plain, pureed Pumpkin.
If you fancy making Vegan pumpkin pie then you can check out our recipe here:
Vegan Spiced Pumpkin Muffins
- 1 3/4 Cup Plain Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 Cup Caster Sugar
- 1/2 Cup Soft Brown Sugar
- 1 tsp Apple Cider Vinegar
- 1 Cup Non-Dairy Milk
- 6 tbsp Melted Vegan Margarine (or vegetable oil)
- 1 tsp Ginger
- 2 tsp Cinnamon
- 1/2 tsp Ground Nutmeg
- 3/4 Cup Pureed Plain Pumpkin
- Preheat the oven to 180C 375F and line your muffin tin.
- Add the vinegar to the milk and put to one side.
- Mix the flour, baking soda, baking powder, spices and sugars together.
- Mix in the oil or melted margarine.
- Add in the pumpkin and mix.
- Finally, add in the milk and vinegar mixture and combine until you have a smooth batter.
- Fill your muffin cases up 2/3rds of the way and bake for 15 minutes or until a toothpick comes out clean. Cool for 5 minutes in the tin and then move to a wire rack to cool completely.