Vegan Pumpkin Muffins
Vegan Pumpkin Muffins! Topped with Cinnamon Buttercream and Gingerbread Skeletons!
Servings 12
Calories 159kcal
Ingredients
- 250 g self-raising flour
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 200 g soft brown sugar
- 124 ml plant-based milk (oat or soya work well)
- 425 g can pumpkin puree
- 80 ml vegetable oil
- 1 tsp vanilla extract
Optional Extras
- 1 quantity vegan buttercream
- 1 quantity vegan gingerbread dough
Instructions
- Preheat oven to 180C/350F
- Line a 12-hole muffin tin with muffin cases
- Sift the flour, spices, bicarbonate of soda, baking powder and salt together into a large bowl.
- Whisk together the pumpkin puree, milk, oil and vanilla.
- Make a well in the flour mixture and pour in the pumpkin mixture.
- Fold in gently until combined. Don't over mix,
- Spoon evenly into the prepared cases.
- Bake in the preheated oven for 25-30 minutes or until a skewer inserted comes out clean.
- Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
- Decorate with vegan buttercream and gingerbread skeletons if desired.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Do read my post for additional tips and tricks to ensure a successful make!
Nutrition
Calories: 159kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 132mg | Potassium: 133mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5535IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg