Moist and Fluffy Pumpkin Muffins

I love pumpkin season. I just can’t get enough of it. You’d think by now I’d be sick of all this pumpkin but I just want more! These moist, fluffy pumpkin muffins are the perfect treat when you’re craving pumpkin. They are perfectly spiced with all the fall flavors and can be made with chocolate chips or vegan cream cheese. You can make these into muffins or bake them in a loaf pan (50 minutes or until toothpick comes out clean) for some delicious pumpkin spice bread! I love this recipe because it doesn’t use as much oil as other pumpkin bread/muffins recipes and it’s vegan! These can also be made gluten-free by using spelt flour instead of all-purpose or whole wheat pastry flour. If you are craving pumpkin and something warm, delicious, fluffy, and not overly sweet, these are for you! It’s definitely a winner in my books.Moist and Fluffy Pumpkin Muffins Moist and Fluffy Pumpkin Muffins

Moist and Fluffy Pumpkin Muffins
Makes about 12 muffins

1¾ cups whole wheat pastry flour or all-purpose flour (sub spelt flour if gluten-free)
½ cup powdered sugar
¼ cup coconut sugar or brown sugar
2¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 to 3 tsp pumpkin pie spice 

1 cup pureed pumpkin (not pumpkin pie mix)
½ cup non dairy milk (I used unsweetened plain almond milk)
¼ cup oil
1 1/2 Tbsp pure maple syrup
1 tsp lemon juice

1/2 cup chocolate chips (optional) 

Preheat the oven to 400 degrees F.

In a large bowl, whisk the dry ingredients until well combined.

In a separate bowl, whisk the wet ingredients until well combined. 

Add the wet ingredients to the dry ingredients and mix until well combined, but do not 
over mix. If it's a little dry, you can add 1 tbsp more of non dairy milk. Fold in the 
chocolate chips if using. 

Fill each muffin tin until 3/4 full. These muffins rise in the oven while baking. Sprinkle 
more chocolate chips on top. 

Bake for 15 minutes at 400 degrees then reduce the temperature to 350 degrees and 
continue baking for 6 to 7 minutes, or until a toothpick test comes out clean. 

Cool in the pan for 5 minutes and remove the muffins onto a cooling rack. 
Cool completely. 


(adapted from Vegan Richa)

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