Easy Vegan Pumpkin Walnut Muffins
Indulge in the delightful flavors of the season with these irresistibly moist and spiced Easy Vegan Pumpkin Walnut Muffins.
Jump to Recipe
As the leaves begin their vibrant transformation and a cozy breeze fills the air, there’s nothing quite like the comforting embrace of autumn’s signature flavors. In the heart of this season, I present a culinary delight that captures the essence of fall: Vegan Pumpkin Walnut Muffins.
Indulge in the warm and comforting flavors of fall with these delectable Easy Vegan Pumpkin Walnut Muffins. Bursting with the rich essence of pumpkin and complemented by the delightful crunch of toasted walnuts, these muffins are the perfect treat to embrace the cozy spirit of the season. Whether enjoyed as a quick breakfast, an afternoon snack, or a sweet dessert, their moist texture and harmonious blend of spices will undoubtedly make them a favorite in your autumn baking repertoire.
Get ready to fill your kitchen with the irresistible aroma of freshly baked goods and create lasting memories with this easy and enticing recipe.
Whether you’re a devoted vegan or simply seeking a delectable way to welcome the season, these muffins are a delectable invitation to experience the cozy joys of fall baking.
Easy Vegan Pumpkin Walnut Muffins
Ingredients:
1 15 oz can pumpkin puree
1/3 cup vegetable oil
1/2 cup almond milk
1 cup brown sugar, lightly packed
1 3/4 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tbsp baking powder
1/2 tsp salt
1 cup chopped walnuts
Directions:
Preheat the oven to 375 degrees and grease a muffin tray.
In a medium-sized mixing bowl, add the pumpkin puree, brown sugar, almond milk and vegetable oil. Whisk to combine.
Sift the all-purpose flour, pumpkin pie spice, baking powder and salt into the puree mixture. Stir the ingredients together being careful not to over-mix. Fold in the chopped walnuts.
Fill the muffin cups to (almost) the top of the brim. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Let cool and remove the the tray.
Easy Vegan Pumpkin Walnut Muffins
Ingredients
- 1 15 oz can pumpkin puree
- 1/3 cup vegetable oil
- 1/2 cup Almond Milk
- 1 cup brown sugar, lightly packed
- 1 3/4 cups cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees and grease a muffin tray.
- In a medium-sized mixing bowl, add the pumpkin puree, brown sugar, almond milk and vegetable oil. Whisk to combine.
- Sift the all-purpose flour, pumpkin pie spice, baking powder and salt into the puree mixture. Stir the ingredients together being careful not to over-mix. Fold in the chopped walnuts.
- Fill the muffin cups to (almost) the top of the brim. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Let cool and remove the the tray.
So there you have it – a simple and delightful recipe for Easy Pumpkin Walnut Muffins. With just a few steps, you’ll be rewarded with a batch of moist, flavorful treats that capture the essence of autumn. Whether enjoyed for breakfast or as a sweet snack, these muffins are sure to become a seasonal favorite. Give it a try and treat yourself to the comforting taste of pumpkin and walnuts in every bite.
Looking for more easy vegan breakfast recipes like this Easy Vegan Pumpkin Walnut Muffins?
Vegan Strawberry Breakfast Bars
Easy and Amazing Vegan Banana Bread
Did you try this recipe? I would love to see! If you enjoyed making these Easy Vegan Pumpkin Walnut Muffins or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy baking!
