Step 1 of 9
Vegan Pumpkin Muffins
Preheat the oven to 425°F.
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Step 2 of 9
Vegan Pumpkin Muffins
Line a 12-cavity muffin pan with muffin/cupcake liners.
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Step 3 of 9
Vegan Pumpkin Muffins
Place the canola oil, brown sugar, granulated sugar, molasses, vanilla, pumpkin purée, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
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Step 4 of 9
Vegan Pumpkin Muffins
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
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Step 5 of 9
Vegan Pumpkin Muffins
Spoon an even amount of batter into each muffin liner.
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Step 6 of 9
Vegan Pumpkin Muffins
Bake the muffins on middle rack of oven for 5 minutes.
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Step 7 of 9
Vegan Pumpkin Muffins
Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
PRO TIP Have an older oven? Rotate the pan halfway through the cook time for a more evenly baked batch - the back of the oven often runs hot.
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Step 8 of 9
Vegan Pumpkin Muffins
Check to see that muffins are done. Remove from oven or add time as needed.
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Step 9 of 9
Vegan Pumpkin Muffins
Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.