Mini food is my downfall. It’s so cute and easy to pop, one after the next.
The cute and easy factor, combined with pumpkin, and look out. Impossible to resist.
The muffins are soft, moist, fluffy yet pleasantly dense, and packed with fall spices. They’re so flavorful and make your house smell amazing. I’d scratch-and-sniff the walls if I could while they bake.
A nice bonus is that muffins is that they’re on the healthier side, at least that’s what I tell myself. There’s no eggs, dairy, or butter. Perfect if you happen to run out one of those ingredients, too.
I used my favorite, easy, and accidentally vegan pumpkin quickbread recipe because it never lets me down. I’ve made it as full-size muffins, as a cake, and as a loaf.
The milk is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.
I recently used it in Pumpkin Pancakes, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos, Honey Cornbread Muffins and more.
All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil and the muffins don’t taste coconutty, but substitute with another oil if you’d like. I prefer baking quickbreads with oil rather than butter because oil keeps them moister and springier.
The muffins are great on their own, but I can’t resist tossing them in cinnamon-sugar. I find the cinnamon-sugar sticks just fine without dipping the muffins in melted butter, which keeps them lighter.
As I ate 5 in about 5 seconds.
The muffins are soft, moist, fluffy yet pleasantly dense, and packed with fall spices. They’re on the healthier side, and there’s no eggs, dairy, or butter, making them accidentally vegan, perfect if you run out of ingredients. The cute and easy factor of mini food, combined with pumpkin, makes the muffins impossible to resist.
Yield: 2 dozen mini muffins
Prep Time: 10 minutes
Cook Time: about 12 minutes
Total Time: 30 minutes, for cooling
Muffins
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 cup Silk Unsweetened Vanilla Almond Milk (other milks may be substituted including coconut, soy, rice, cow)
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract
Cinnamon Sugar Coating
1/3 cup granulated sugar
1 teaspoon cinnamon
Adapted from Vegan Chocolate Chip Pumpkin Muffins
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and the official release date is October 6.
There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
Vegan Chocolate Chip Pumpkin Muffins – My favorite pumpkin muffin recipe, and it just happens to be vegan. Today’s muffins are adapted from this recipe
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – The softest, moistest and best pumpkin cake! Easy & everyone loves it!
Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust – You won’t miss the eggs or the butter in this fast, easy, and flavorful bread with a delectable crust
Cinnamon Sugar Mini Donut Muffins – Muffins that taste like decadent mini donuts! (But they’re baked and way healthier!)
Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting – Soft, fluffy and so much better than another loaf of plain banana bread!
Fluffy Vegan Coconut Oil Banana Muffins – Soft & fluffy healthier muffins that you’ll never believe are made without eggs or butter!
Pumpkin Pancakes – Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won’t do!
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