Pumpkin Spice Muffins

vegan, soy-free

Adapted from a recipe on Apple of My Eye
​
Perfect for a snack, breakfast, or dessert, these muffins help bring in that cozy autumn feeling. An added bonus is that they're so easy to make! With the conveniences of canned pumpkin, cupcake liners, and only one mixing bowl required, the prep time and clean up time is minimal.

Yield: about 14 large muffins or 43 mini muffins  / Prep time: 15 min / Total time: 35 min

Ingredients:​

• 1¾ cup (210 g) flour
• ½ cup (100 g) white sugar*
• ½ cup (100 g) light brown sugar*
• 1 tbsp (14 g) baking powder
• ½ tsp (3 g) salt
• 2 tsp (5 g) cinnamon
• ¾ tsp (1 g) ground ginger
• 1/4 tsp (1 g) ground cloves
• 1/4 tsp (1 g) ground nutmeg
• 1 cup (225 g) pumpkin pureé (not pumpkin pie filling)
• 2 tsp (8 g) vanilla extract
• ½ cup (120 g) non-dairy milk
• ½ cup (107 g) neutral-tasting oil

OPTIONAL SPRINKLE TOPPING

• a few tablespoons pecans or walnuts​
• a few tablespoons brown sugar

Directions:

1. Preheat the oven to 375 degrees.
2. Combine the flour, white sugar, brown sugar, baking powder, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg in a medium-sized bowl. Mix thoroughly, then stir in the pumpkin pureé, vanilla, almond milk, and oil.
3. Line a muffin tin** and fill each ⅔ of the way full. If desired, top with your nuts of choice and sprinkle some brown sugar on top of each muffin.
4. Bake for 15-25 minutes or until a toothpick inserted comes out clean. If your nuts begin to get a little too toasty, cover lightly with aluminum foil.
5. Serve warm or at room temperature.***

*The amount of sugar listed is good for a dessert-type muffin. If you want more of a breakfast or snack muffin, you can reduce the sugar by half - I like them best less sweet.
​**You can use a regular or mini muffin tin. Mini muffins will cook faster, so check for doneness after just 15 minutes.
***They will keep for a few days at room temperature or a few months in the freezer. 

double batch of mini pumpkin spice muffins