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.
Allison says
Any chance you would know the best way to make these Gluten Free. I have all purpose gluten free flour, but I’m wondering if I’d need the guar gum? Any idea?
bakerbynature says
Unfortunately I have no clue… but I bet a quick google search could help you to your answer! Let me know if you make them, dear!
Allison says
I did make them! I used Bob’s Red Mill Gluten-Free All Purpose Flout and added some Guar gum. They had a chewy texture right out of the oven. It was my first time making gluten-free anything on purpose so I didn’t know what to expect. I froze all of them. Surprisingly, out of the freezer and thawed they are great.
Thanks for the great recipe!
bakerbynature says
You’re so welcome! I’m sure the more you experiment with gluten free baking the more you’ll love the results 😉
elizabeth @ chronic venture says
I haven’t done much (if any?) vegan baking, but these look so amazing! Definitely going to have to try them out this fall!
Maureen | Orgasmic Chef says
I’m not vegan either but I wouldn’t turn down one of these gorgeous muffins! I love spicy pumpkin anything. 🙂
bakerbynature says
Ha, I don’t think I would have either if I didn’t run out of butter and eggs and had a major case of lazy going on!
Dianne Olmstead says
Was the coconut oil that you use a solid? or a liquid? What I have is a solid, kind of like vegetable shortening in consistency. Would that be the correct ingredient to make these? They look wonderful. I love anything with pumpkin!
bakerbynature says
Coconut oil at room temperature is a solid, but if you warm it up, it will liquify.
Dianne Olmstead says
Thanks! I can’t wait to try these!
luv what you do says
I love everything pumpkin and these muffins look like the perfect fall breakfast…with a great jelly or jam of course!
bakerbynature says
Raspberry jam was my jam on these muffins, but I’m thinking apple butter might be a brilliant way to go, too!
Sook says
Mmm I love muffins like these.. They look so moist and yummy!
bakerbynature says
Major yummy packed in each one!
Meghan says
I’ve never been able to turn down butter either, but these look incredible! I’m a fan of all things pumpkin and could go for one of these right now!
bakerbynature says
I love me some butter… but when I run out (and feel like spending my money on shoes!), these muffins will come in handy 😉
Caroline says
I’ve actually never baked anything vegan either. I guess the only reason would be because I’m not vegan? But I’m sure my brother’s girlfriend would be so happy if I made something like these muffins for her–they sound delicious. I wonder how Paula Deen feels about vegan baking…no butter!?! haha
Sommer@ASpicyPerspective says
Mmm, those look like they would go perfect with my coffee this morning. 🙂
bakerbynature says
Is there anything better than morning coffee and a freshly baked muffin? Hmmm…