These vegan pumpkin muffins came out just so well.
I based the recipe on our vegan pumpkin cupcakes, which also, came out just so well!
The main changes I made were to use coconut oil for these muffins and to add pecan nuts. And oh my it worked a treat!
And then I used muffin liners for the pumpkin cupcakes but no liners at all for these babies!
I just think muffins look so good when they have that gorgeous muffin top that comes out best when you bake them without any liners. You just have to use a good non-stick spray of course.
The notes I have about these vegan pumpkin muffins are much the same as with the pumpkin cupcakes.
Weigh your pumpkin puree to make sure you use the right amount. And then weigh your flour too. Because you should always do that. It’s the best way to get accurate results.
Serve these beauties cut in half and spread with some vegan butter, or just eat them as is! They are perfect either way.
You will love these vegan pumpkin muffins, they are:
- Perfectly moist
- Packed with pumpkin flavor and pecans!
- Delicious with or without vegan butter
- Perfectly sweet
- Easy to make
Store them covered at room temperature where they will last a few days OR keep them covered in the fridge where they will last up to a week.