Easy Vegan Pumpkin Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist vegan pumpkin muffins warmly spiced with cinnamon and pumpkin pie spice, made in one bowl. Perfect for fall mornings or afternoon snacks, they're cozy and satisfying without eggs or dairy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon pumpkin pie spice ((yes, tablespoon!))
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups pumpkin purée ((not pumpkin pie filling))
- 1/2 cup plant-based milk ((such as oat or soy))
- 1/3 cup light oil ((such as canola or vegetable))
- 1 tablespoon apple cider vinegar ((for rise, you can't taste it))
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts, pecans, pepitas, or vegan chocolate chips ((optional, plus more for topping))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 158mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.