Vegan Pumpkin Muffin Recipe


Vegan pumpkin muffins would be the perfect accompaniment to a vegan Thanksgiving dinner, and would also be a nice snack or breakfast for a Halloween or fall morning. This vegan pumpkin muffin recipe uses canned pumpkin and lots of flavorful spices, including ginger and nutmeg. It's got lots of flavor, but is completely egg-free and dairy-free, making it reduced fat and absolutely cholesterol-free! 

Looking for more vegan muffin recipes? You'll find lots of vegan muffin recipes, including low-fat and fat-free vegan muffins, vegan banana muffins and more here.

What You'll Need

  • 2 1/4 cups flour
  • 1 cup brown sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1 1/4 cups pumpkin puree (10 ounces)
  • 1/2 cups soy milk
  • Egg replacer for 2 eggs
  • 1/3 cup vegan margarine

How to Make It

Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.

In a large bowl, mix one cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the pumpkin, soy milk, egg replacer and vegan margarine. Beat until well blended. Add the remaining flour and mix well.

Pour the batter into the muffin pan, filling the cups two-thirds full.

Bake for one hour, or until an inserted toothpick or fork comes out clean.

Reprinted with permission from The Compassionate Cook Cookbook.