By Victoria Q
Happy Halloween, my friends! I can’t believe we’re already past a month in the last quarter of the year. Time flies so fast! It seems like it was just yesterday that we had the New Year celebration and now, we’re already moving to the next New Year celebration!
Talking about Halloween, what is the first thing that crosses your mind when it comes to Halloween? Sweet treats, pumpkins, chocolates, movies, scary cocktails? For me, I’m always on for pumpkin, especially having freshly baked Pumpkin Muffins anytime I want.
My favourite ways to enjoy these muffins are for breakfast to kick start my day, an afternoon snack, or even dessert at night while watching Halloween movies. And did I ever mention it’s vegan? It’s eggless and dairy-free, and yes, it’s vegan!
Full of pumpkin flavour that reminds you of the fall season, these vegan Pumpkin Muffins are soft, fluffy, moist, and made with simple ingredients from your pantry.
Toppings: Nuts – pecans, almonds, walnuts. Seeds – pumpkin seeds, sunflower seeds and chocolate chips are perfect to add to this recipe as topping to enhance your muffins. I love to keep it simple without any topping.
Flax eggs: Flax eggs are replacement for regular eggs that works best in hearty baked goods, such as muffin, quick breads, cookies and pancakes. Prepare your flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water for each egg in a recipe. Allow the mixture to sit for a few minutes to create an egg-like consistency. Flaxseed is loaded with nutrients, high in omega-3 fats, and dietary fibre.
Tip 1: Always use a toothpick to check your muffins to avoid being burnt or overcooked. After the first 20 minutes of baking, check every 8-10 minutes afterwards with the toothpick.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 cup sugar
- ½ teaspoon salt
- 1 flax egg (see notes above)
- 1 ½ cup pumpkin puree
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ¼ cup water
- Desired toppings
- Preheat the oven to 350ºF or 180ºC. Line a muffin tray with non-stick muffin liners and set it aside. If you prefer not to use muffin liners, spray a muffin tray with non-stick spray and set it aside.
- In a mixing bowl, sift flour, baking powder, baking soda, cinnamon powder, sugar, and salt together.
- Melt butter in the microwave and prepare your flax eggs and set aside.
- Add pumpkin puree, melted butter, vanilla extract, apple cider vinegar, and water to the mixing bowl. Mix well.
- Now, add your flax egg.
- Mix until well combined. It should be a thick batter. I found that ¼ cup water is the best ratio. But you may add more water a bit at a time if it’s too thick and not well combined.
- Divide the batter evenly amongst the muffin liners/partitions. Add your preferred toppings (optional).
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean.
- Allow the freshly baked muffins to cool for a few minutes and then transfer them to a cooling rack to cool completely.
- To store: Keep the muffins in a sealed storage container and store them in the fridge for up to a week.