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.
Em (Wine and Butter) says
oooh – I LOVE the idea of using both coconut milk and coconut oil in muffins – the must be so rich and buttery tasting. Im definitely going to try with some almond flour – and you should have one with a pumpkin latte pretty little lady!
bakerbynature says
Let me know how the almond flour sub works out, I may have to try too. And I’m all over that pumpkin latte, gorgeous girl!
Kiran @ KiranTarun.com says
Those muffins looks so moist and delicious! I am holding off to my pumpkin, but not sure how long can I stay away from this delicious urges 🙂
bakerbynature says
I obviously couldn’t reist pumpkin fever – it’s a sickness!
Emily @ She Makes and Bakes says
Pumpkin is such a great way to do something vegan. It makes things so moist and tasty!
bakerbynature says
I’m going to keep pumpkin in mind for more “experimenting”!
Juliana says
Your vegan pumpkin muffins look awesome Ashley…it is sure a nice recipe 🙂
Hope you are having a great week!
bakerbynature says
Thank you, Juliana! Hope your weekend is off to a roaring start 🙂
Roxana | Roxana's Home Baking says
I tried to go vegan for a while and although I didn’t feel a big difference I missed the cheese.
Coconut oil, like you used is a good substitution, also Earth Balance makes a wonderful soy-based vegan butter. Works great in baked goods.
Anyhow, your muffins look delicious! Thanks for sharing
bakerbynature says
Coconut oil is my latest obsession, but I’ve yet to try vegan butter… maybe one day 😉
Regina @ SpecialtyCakeCreations says
This sounds like yummy muffins, vegan or not. I ones had a wedding order for vegan cupcakes. It was quite easy to find a delicious chocolate recipe, but my first tries at vegan vanilla cupcakes were kinda rubbery. At last I found a ‘fluffy’ recipe 🙂
baker street says
I’ve never been motivated to veganize a recipe but your muffins look so moist and tender. I must give it a try.
what katie's baking says
yay for a delicious vegan recipe!!
Baking Serendipity says
I don’t know much about vegan baking either…but I do know that these look delicious! 🙂
Katie @ Blonde Ambition says
Muffins have always felt like a really safe, easy entrance into vegan baking. Something I would definitely try someday. These look great! You had me at “crunchy lids”. 🙂