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Vegan pumpkin muffins (Moist and fluffy)

Vegan pumpkin muffins
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Super moist and fluffy vegan pumpkin muffins loaded with crunchy walnuts and sweet raisins.

  • Author: Anastasia
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 16 small muffins 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 2 C all-purpose flour
  • 2/3 C brown sugar
  • 2 tsp baking powder
  • 2 tsp pumpkin spice mix (or 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves)
  • 1/2 tsp salt
  • 1 flax egg*
  • 1 C plant milk
  • 1 C pumpkin purée
  • 1/4 C neutral oil
  • 1 tsp vanilla extract
  • 1/3 C chopped roasted walnuts
  • 1/4 C raisins

Instructions

  1. Preheat oven to 400˚F. Grease your muffin tins.
  2. In a mixing bowl combine sifted flour, sugar, baking powder, spices and salt. In a separate bowl whisk together all wet ingredients: flax egg, milk, pumpkin purée, oil and vanilla extract.
  3. Pour wet ingredients into dry and stir but don’t overmix.
  4. Now gently fold in raisins and chopped walnuts.
  5. Fill muffin molds not more than 3/4 full. The recipe makes 16 small muffins.
  6. Bake for 20 minutes.
  7. Take out from the oven and let your muffins cool down in tins for 5 minutes before removing onto the cooling rack.

Notes

To make flax egg simply combine 1 tbsp of flax meal with 3 tbsp of water and let it sit for few minutes.

Nutrition

Find it online: https://www.slavicvegan.com/2019/01/23/vegan-pumpkin-muffins-moist-and-fluffy/