These soft and tender pumpkin muffins are perfect for a cozy, wholesome fall breakfast. Vegan, whole grain, oil-free, and so delicious!
Prep Time15 minutesmins
Cook Time27 minutesmins
Course: Breakfast, Snack
Cuisine: Vegan
Servings: 10muffins
Ingredients
1½cups (360 grams)pumpkin puree
⅓cup (64 grams)brown sugar
5tbsp (75 grams)walnut butter
2tspapple cider vinegar
½cup (120 ml)soy milk
1tspvanilla extract
1tspcinnamon
¼tspnutmeg
¼tspground ginger
1½cups + 4 tsp (190 grams)whole wheat flour
¾tspbaking soda
½cupnuts, chocolate, and/or dried fruit
Instructions
Preheat oven to 350°F. Line a muffin tray and lightly grease the liners or use silicone muffin liners.
In a large mixing bowl, combine pumpkin puree, sugar, walnut butter, vinegar, soy milk, and vanilla.
Mix in spices.
In a small bowl, whisk together whole wheat flour and baking soda. Add to wet ingredients and gently fold to combine into a cohesive batter.
Add nuts and gently fold a few more times to distribute. Be careful not to over-mix or your muffins will turn out dense.
Bake 25-27 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs (but no wet batter). Let muffins cool in the pan for 5 minutes, then carefully transfer each muffin to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for about 2 months.