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Welcome to my very first vegan post here at Baker by Nature!
I know, I know: almost two years of my baking shenanigans and I’m just getting around to making something sans butter. The reason…?
I don’t know the first thing about being a vegan!
In reality, I’m a girl who takes comfort in close friends like double cheeseburgers and ham sandwiches. I’m a lady who’s never been able to turn down a stick of butter. I’m a soul simply soothed by the sound of bacon seductively sizzling in it’s skillet. And cheese! Oh cheese… every variety, makes my world a brighter place.
Like I said: I’m new to this vegan department. But I’m an eager student!
But muffins? I totally know about muffins. I also know a thing-or-two about running out of eggs, butter, and sugar, too.
An empty fridge won’t conquer your desire to smell cinnamon and spices dancing around the kitchen on an early autumn night, now will it?
This is where the whole vegan part comes in.
No eggs? No sugar? No butter, either? It’s totally cool!
Let’s make some muffins anyways.
Let’s eat them fresh out of the oven smothered in fruity preserves. Let’s invite friends over for tea and share. Or sit alone in bed with half the batch and zone out to old episodes of Seinfeld.
With crazy moist interiors, fabulously crunchy lids, and seriously spiced pumpkin flavor sure to help kick the new season into your system, whatever way you choose to take these muffins down is sure to be a winning one.
Vegan Pumpkin Muffins – baker by nature
Update: I originally used honey in my first batch, but after finding out it’s not vegan, re-made these muffins using maple syrup. Both ways are fantastic!
1 cup all purpose flour
1 cup whole-wheat flour
3/4 cup maple syrup
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup pureed pumpkin
1/2 cup coconut milk
1/2 cup coconut oil
2 tablespoons molasses
Preheat oven to 400 (F). Grease or line muffin tray, set aside.
In a large bowl stir together flours, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, honey, coconut milk, oil, and molasses. Mix the wet ingredients into the dry, stirring until combined.
Fill the muffin cups and bake for 18 to 20 minutes. Let cool completely, or burn your mouth and eat 2 hot out of the oven like I did.
I love vegan baking. These look incredible Ashley!
Awesome! They look so moist and fluffy. Delicious, I’m sure.
Cheers,
Rosa
They look awesome and so moist and delicious! Just so you know, honey is not vegan. Although some vegans are kinda okay with it (but not really and not many at all), it’s not really considered vegan. You could probably get the same results with brown rice syup or maybe agave or maple syrup as options for the future. Regardless of the label, they look awesome!
Well that is good to know! Updating the title now, but I’m trying maple syrup today to see how that works out. Thanks!
Love this recipe! With so many friends of mine who have kids with allergies, I love that these are vegan! I am so going to bake these! thanks for sharing!
Yay!!! Happy to meet you 🙂
I can’t believe that these are vegan! They look absolutely amazing – moist + packed full of flavor + delightfully pumpkiny. I’m definitely passing this recipe on to my vegan friends. Heck, maybe i’ll make ’em myself one day this week. YUM!
I hope you do 🙂 They’re pretty incredible!
So these were what you were typing up? 😉 Now I want pumpkin! I unintentionally make stuff vegan all the time. I think when you don’t set out with the purpose of making it vegan and just try new things (like coconut oil or something) it’s a lot less intimidating than saying “I’m making this VEGAN!” haha
Yup, it was these 🙂 I totally agree, accidental vegan baking is far less daunting than feeling pressured to make it that way!
It’s amazing people can bake something without butter, egg, and sugar, which I relate those as baking necessity! It sounds like a true talent to come up with a delicious recipe without those! Anyway… I love your pumpkin muffins! Today I was thinking about pumpkin all day because I had my first Pumpkin Spice Latte this year – it’s been my favorite and I was so happy smelling the pumpkin. Now I see your muffins and I so wish I have at least one muffin for me!
I wish I could share one with you, Nami! Maybe when I make it to SF 😉
I love that you tackled vegan baking – and you completely succeeded! That’s something I’ve always wanted to try, but just haven’t gotten around to it (but I have dabbled in GF baking ;)). This looks like a great recipe for Fall!
Vegan was surprisingly simple, so maybe I’ll try my hand at GF one day… 😉
I’ve never really attempted vegan baking, either. Flax eggs sound like too much trouble! These muffins, though, I would totally make these.
What in the world are flax eggs?!
Flax eggs just means a mixture of ground flax and water. super easy and very inexpensive. most grocery stores sell ground flax
Very good to know! Thanks, Jessie!
These look amazing! I actually like to eat vegan a few days a week, I love these for a make ahead breakfast option.
I’ve been eating them all week as breakfast on the go!