Vegan Pumpkin Muffins

Ingredients

15 ounce can pumpkin puree

1/3 cup melted vegan butter OR vegetable oil

1/2 cup soy or almond milk, unsweetened

1 1/4 cups brown sugar, lightly packed

1 3/4 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Optional ad ins:1 cup non-dairy chocolate chips, raisins, cranberries or chopped walnuts

Instructions

Preheat the oven to 375 degrees F and lightly grease a muffin pan.
In a large bowl, add the pumpkin, melted vegan butter (or oil), non-dairy milk and brown Whisk until well combined and smooth.
Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over mix.
Fold in any optional ingredients, if using, and fill the muffin cups full.
Bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean. Enjoy!

Notes

For oil free, replace the butter/oil with applesauce or non-dairy yogurt. They won’t be quite the same though.
If you want less sweet muffins, you may lower the brown sugar amount to 3/4 cup. Or feel free to substitute coconut sugar if desired.
For gluten free, use a quality gluten free flour mix.
If you have pumpkin pie spice mix, you may use 3 teaspoons of it and omit the single spices.
These muffins freeze well, simply let them cool completely and place in a freezer bag.