Description
Delicious and easy-to-make vegan pumpkin muffins perfect for a quick treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, maple syrup, and vegetable oil.
- In another bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into a lined muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 10 mins
- Cook Time: 20-25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg