Description
Cozy up your autumn mornings with warm, fluffy Pumpkin Muffins with Fall Spices. These plant-based muffins feature a perfect blend of cinnamon, nutmeg, and cloves wrapped in a tender crumb. Moist and rich in flavor, they celebrate the best tastes of the season, ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 3/4 cup natural brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/3 cup vegetable oil
- 3/4 cup plant-based milk
- 1 tsp vanilla extract (natural)
- 1/2 cup plant-based yogurt
- 1 tsp natural gelling agent
Optional Mix-ins
- Chopped walnuts or pecans
- Dried cranberries or raisins
- Dark chocolate chips
Instructions
- Prepare Your Ingredients: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. Gather and measure all ingredients carefully.
- Combine Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt for an even mixture.
- Mix Wet Ingredients Separately: In another bowl, blend pumpkin puree, vegetable oil, plant-based milk, vanilla extract (natural), plant-based yogurt, and natural gelling agent until smooth.
- Combine Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients, stirring just until combined to keep muffins tender. Fold in any desired mix-ins at this stage.
- Fill the Muffin Tin and Bake: Divide batter evenly among muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before serving or storing.
Notes
- Use fresh spices for maximum flavor.
- Do not overmix to avoid dense muffins.
- Use room temperature wet ingredients for better batter consistency.
- Ensure accurate oven temperature for proper rising and moisture retention.
- Cool muffins completely before storing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin muffins, fall spices, plant-based, vegan, gluten free, autumn, cinnamon, nutmeg, cloves, moist muffins