These Vegan Pumpkin Cake Muffins are soft, moist, and the perfect combination of sweetness and spice. Even better – they come together in a pinch! They're naturally dairy free, egg free, and nut free, with no special substitutions required.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Servings: 10muffins
Author: Lisa Ngo, Safely Delish
Ingredients
Wet Ingredients
1cuppumpkin puree(not pumpkin pie mix)
2/3cupgranulated sugar(may use mixture of brown and white sugar, if desired)
1/3cupvegetable or canola oil
1tspvanilla
Dry Ingredients
1 1/2cupsall purpose flour(or GF all purpose flour)
2tsppumpkin spice OR cinnamon
1tspbaking powder
1tspbaking soda
1/2tspsalt
Instructions
Preheat oven to 350F. Lightly spray muffin pan with cooking spray, or line with muffin liners.
Stir together pumpkin, sugar, oil, and vanilla in large bowl.
Whisk together dry ingredients in a small bowl.
Add dry ingredients to wet ingredients, and stir until combined.
Scoop batter (it will be a little thick - that’s normal) into muffin pan, filling each muffin cup ⅔-¾ full. OPTIONAL: top with blend of cinnamon and sugar before baking.
Bake 18-20 minutes at 350F.
Allow to cool for several minutes in pan, then carefully remove from pan to cool on a wire rack.