These are super moist, fluffy and yummy vegan pumpkin muffins loaded with crunchy walnuts and sweet raisins.
They raise a lot while baking and have beautiful cracks on top! It is a perfect example that vegan baking (and cooking in general) can be easy, simple, fast and delicious!
Preheat oven to 400˚F. Grease your muffin tins.
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.
Pour wet ingredients into dry and stir but don’t overmix.
Now gently fold in raisins and chopped walnuts.
Fill muffin molds not more than 3/4 full. The recipe makes 16 small muffins.
Bake for 20 minutes.
Take out from the oven and let your muffins cool down in tins for 5 minutes before removing onto the cooling rack.
Note: to make flax egg simply combine 1 tbsp of flax meal with 3 tbsp of water and let it sit for few minutes.
PrintVegan pumpkin muffins (Moist and fluffy)
Super moist and fluffy vegan pumpkin muffins loaded with crunchy walnuts and sweet raisins.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 16 small muffins
- Category: Dessert
- Cuisine: American
Ingredients
- 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
- Preheat oven to 400˚F. Grease your muffin tins.
- 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.
- Pour wet ingredients into dry and stir but don’t overmix.
- Now gently fold in raisins and chopped walnuts.
- Fill muffin molds not more than 3/4 full. The recipe makes 16 small muffins.
- Bake for 20 minutes.
- 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
- Serving Size: 1 muffin
- Calories: 156
- Sugar: 8.5g
- Sodium: 85mg
- Fat: 6.1g
- Saturated Fat: 0.8g
- Carbohydrates: 23g
- Fiber: 1.6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: muffins, baking, sweet, pumpkin, vegan, vegetarian, American
