Vegan Pumpkin Muffins
These vegan pumpkin muffins are soft, moist, and bursting with flavor. Ready in minutes, they are the most satisfying fall treat you've ever had!
Ingredients
- 1 cup Self Rising flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 cup vegan chocolate chips
- 1/4 cup Caster Sugar
- 1/4 cup Brown Sugar packed
- 1/2 cup Soy Milk
- 1/4 cup + 2 tablespoons Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Kabocha Pumpkin pureed
- 1/2 cup Walnuts chopped
- 1 tbsp Brown Sugar for sprinkling
Instructions
- Preheat the oven to 180 degrees Celsius and line a 6 cup muffin tin with muffin liners. Set aside.
- In a large bowl, combine the Self Raising Flour, Baking Powder, Salt, Cinnamon, Ginger and Cloves, Whisk to combine and then stir in Dark Chocolate Chips and ensure chocolate is well coated with flour.
- In another large bowl, combine Caster Sugar, Brown Sugar, Soy Milk, Vegetable Oil, Vanilla and pureed Pumpkin. Whisk till smooth.
- Make a well in the middle of your dry ingredients and pour your wet contents in. Stir to combine batter, but do not over-mix. A few lumps in the batter is totally fine.
- Fill each muffin liner 3/4 of the way full with batter and sprinkle some Walnuts and Brown Sugar on top of each muffin.
- Bake for 15 minutes or until a skewer inserted into the middle of the muffin comes out clean. Do not over bake!
- Cool for 10 minutes and then enjoy on its own or with a drizzle of maple syrup.
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 27gProtein: 3gFat: 16gSaturated Fat: 12gSodium: 146mgPotassium: 69mgFiber: 1gSugar: 11gVitamin A: 79IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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