"These soft and tender pumpkin muffins are perfect for a cozy, wholesome fall breakfast. Vegan, whole grain, oil-free, and so delicious!"
Vegan Pumpkin Nut Muffins
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Prep time: 15mins
Cook time: 27mins
Serves or Makes: 10
Recipe Card
ingredients
- 360 grams pumpkin puree
- 64 grams brown sugar
- 75 grams walnut butter or almond butter
- 2 teaspoons apple cider vinegar
- 1/2 cup soy milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 190 grams whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 cup pecans or walnuts
Method
Step 1
Preheat oven to 350°F. Line a muffin tray and lightly grease the liners or use silicone muffin liners.
Step 2
In a large mixing bowl, combine pumpkin puree, sugar, walnut butter, vinegar, soy milk, and vanilla.
Step 3
Mix in spices.
Step 4
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.
Step 5
Add nuts and gently fold a few more times to distribute. Be careful not to over-mix or your muffins will turn out dense.
Step 6
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.
Step 7
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.