Fluffy, spiced Vegan Pumpkin Muffins are a delicious fall breakfast. This pumpkin muffin recipe doesn't require any specialty ingredients and is loved by both kids and adults! Whether you make them for a family breakfast or to share with friends, this muffin recipe tastes amazing.
0 Preheat the oven to 350°F. Line a muffin tin with baking cups, and set aside.
1 In a large glass mixing bowl, whisk the flour, baking soda, baking powder, ground cinnamon, ginger, salt and cloves together. Set aside.
2 In another large bowl, measure out the pumpkin puree, brown sugar, non-dairy milk, oil, vinegar and vanilla extract. Using a hand mixer or a whisk, beat until well combined.
3 Sprinkle the dry ingredients into the wet ingredients, and stir until just combined.
4 Dollop the batter into the prepared baking cups using a tablespoon measure or a cookie scoop. (I put 2-3 tablespoons in each muffin.)
5 Bake for 20-23 minutes or until golden brown and cooked through, then enjoy warm!
