Vegan Pumpkin Muffins
These cute little vegan muffins bring on all the Fall flavors with pumpkin spice and everything nice. They are super simple to make, done in minutes.
Ingredients
- Muffin Batter:
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 15oz can pumpkin puree
- 1 cup granulated sugar
- ½ cup apple sauce
- ½ cup coconut oil melted or any oil of your choice
- 2 teaspoon vanilla extract
- OPTIONAL: a splash of date syrup
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside. (if using the oven)
- Add and mix together all the ingredients in a large bowl
- Fill muffin molds ⅔ of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean. (if using oven)
- Put dough into an electric mini muffin maker. Once fully cooked, let cool for 5-7 minutes
- Serve and enjoy!!
- Store leftover muffins in a container in your refrigerator for up to 6 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.