These delicious vegan pumpkin muffins have fantastic flavor and a perfect texture! Make them with regular wheat or gluten free flour depending on your dietary needs.
Combine the flour, baking powder, and baking soda in a medium-sized mixing bowl. (If you are using wheat flour, you will also add The Plant Based Egg now.) Set this bowl aside for now.
Add the pumpkin pie spice and ginger to the canned pumpkin, then whisk together. Add the plant milk (I use Silk Original Soymilk), vanilla, and vinegar. Stir to combine, then set this bowl aside as well.
Combine the vegan sugar, vegan brown sugar, vegan butter (I use Earth Balance Buttery Spread), and salt in a large mixing bowl. Cream on medium speed for two to three minutes until the mixture is light and fluffy. Scrape down the sides of the bowl. Add about 1/2 cup of the pumpkin mixture and mix it in on medium-low speed.
Now alternate adding and mixing in the dry and wet ingredients as you would with any recipe using the creaming method. (Add 1/3 of the flour mixture and mix it in. Add half of the remaining pumpkin mixture, then mix it in. Add half of the remaining flour mixture and mix it in. Add the rest of the pumpkin mixture and mix again. Add the rest of the flour mixture, and mix it in.)
Scrape down the sides of the bowl, then let your finished batter stand for ten minutes. Line your muffin tin(s) with paper liners (or grease and flour your loaf pan) while you wait.
Stir in any mix-ins, like nuts, craisins, or chocolate chips. Stir down the batter even if you are not adding any mix-ins. Divide the batter equally into 12 regular, six jumbo, 36 mini muffin cups, or add it all to one loaf pan.
Muffins:
For regular-sized muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 400 degrees and bake for an additional 15 to 18 minutes until the tops are golden brown and bounce back when lightly pressed.
For jumbo muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 375 degrees and bake for an additional 23 to 27 minutes until the tops are golden brown and bounce back when lightly pressed.
For mini muffins, bake for five minutes at 450 degrees Fahrenheit. Then, reduce the heat to 400 degrees and bake for an additional 10 to 13 minutes until the tops are golden brown and bounce back when lightly pressed.
For all muffin sizes, place the pan on a rack to cool for a few minutes before removing the muffins to the rack to finish cooling. Let your muffins cool completely, or serve them slightly warm.
Bread:
You can also use this recipe to make a loaf of pumpkin bread in an 8″ x 4″ or 8.5″ x 4.5″ loaf pan. Preheat your oven to 375 degrees before making the batter. Grease and flour your pan, add the batter, and spread it out evenly. Place your loaf pan in the middle of your preheated oven. Reduce the oven temperature to 350 degrees Fahrenheit, and bake it for 50 to 65 minutes. You may need to cover your loaf with a tent of foil after 35 to 40 minutes if it’s getting too dark on the top. Keep the oven door shut until then, because opening the door lets too much heat out of the oven and can cause your loaf to fall if the crust has not set enough.
When your pumpkin bread is done, place the pan on a rack to cool for a few minutes before turning the loaf out onto the rack to finish cooling. Let your pumpkin bread cool completely before slicing it.
The muffins freeze and defrost beautifully, so freeze any muffins that you won't eat by the next day. To defrost, place three mini muffins or one regular or jumbo muffin upside down in the microwave. Heat on 50% power for 45 to 90 seconds (less for mini and more for jumbo), then turn the muffin right side up and heat on 50% power for another 30 to 60 seconds until the muffin is defrosted and warm all the way through.
For bread, wrap each slice in plastic wrap, then place the wrapped slices in a Ziploc bag and freeze for up to three months. Let a slice defrost at room temperature whenever you are ready to eat a piece.