Name: Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 3-1/2 cups all-purpose flour; 3 cups sugar; 1-1/2 teaspoons salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon baking powder; 1 can (15 ounces) pumpkin; 1 cup canola oil; 2/3 cup water; 2 teaspoons vanilla extract

Our bakery-style vegan pumpkin muffins recipe uses canned pumpkin and a duo of cinnamon and nutmeg for deep flavor. Each muffin has a soft, domed top and a fragrant crumb that stays tender for days.

Ingredients

3-1/2 cups all-purpose flour

3 cups sugar

1-1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking powder

1 can (15 ounces) pumpkin

1 cup canola oil

2/3 cup water

2 teaspoons vanilla extract

Instructions

1 Prepare the oven and mix the batter

2 Preheat the oven to 350°F. In a large bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk the pumpkin, oil, water and vanilla until blended. Add the pumpkin mixture to the flour mixture, stirring just until moistened.

3 Fill the muffin cups and bake

4 Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool for five minutes before removing from pans to wire racks. Serve warm.