Hellooooo October.
I’ll be the first to admit that I have never made a vegan baked good before in my life. My sister recently went on a vegan diet and while she was on it, I wanted to bake a treat she would still enjoy with the rest of us. I’ve eaten some vegan baked goods before and most of them have been subpar, mainly because of a lack of moisture and a weird texture.
The muffins I want to share with you today however, are super tasty and you won’t miss the eggs or butter. My Vegan Pumpkin Molasses Muffins are fluffy, moist, sweet and perfectly spiced for a crisp autumn day.
A light sprinkle of rolled oats to add texture 🙂
Using 100% pumpkin puree and molasses provide great color and flavor to the muffin and prevent it from being dry or flavorless. The spices used will make your kitchen smell fabulous, tempting you to eat more than one ?. A quick word on spices, I only use cinnamon and ginger in this recipe because they appeal to my taste preferences more than nutmeg, cloves or allspice, but feel free to sub whatever fall spice you would like! The choice is yours!
Without further ado, here is the recipe for delicious and Vegan Pumpkin Molasses Muffins!
-Chewy
- 1¾ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- 1 cup pure pumpkin puree
- ¼ cup molasses
- ¼ cup white sugar
- ⅓ cup canola oil or melted vegan butter
- 1 flax egg
- ¼ cup non-dairy milk
- Rolled oats or chopped nuts for sprinkling on muffins
- Preheat an oven to 375 F and line a 12 cup muffin tin with paper liners.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and spices. Set aside.
- In a medium mixing bowl, add the pumpkin puree, molasses and sugar together. Mix well before adding the oil (or melted butter), flax egg and non dairy milk. Whisk until all ingredients are well incorporated.
- Make a well in the dry ingredients and pour the wet ingredients into that well. Stir gently with a spatula, using folding motions to bind the wet and dry ingredients together until it is just combined.
- Portion the batter out into the prepared muffin tin and sprinkle some rolled oats or chopped nuts on top for decoration. Bake for 20-25 minutes, until a toothpick inserted in the middle of the muffin comes out clean and the muffin springs back to the touch.
- Serve warm, with a hot cup of tea and enjoy!
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Looks wonderful – you had me at pumpkin & molasses! I bake vegan quite frequently during the winter months when my chickens aren’t laying as much. Always love trying new egg free recipes 🙂
Oh I’m sure you will find these muffins delicious, Amanda <3
These looks so heavenly, Angela!! Can’t wait to make them :). I love that they are vegan! Pinned :).
Thank you for your compliment, Annie!
These look great, Angela! I love the use of pumpkin and molasses together. What a stellar combo!
Molasses and pumpkin is such a cozy combo, thanks Amanda!
I bake quite a few vegan goods and I love them! Your muffins look delicious, thanks for sharing!
Thank you Nicoletta!! I hope you will enjoy these vegan treats as well 🙂