THE BEST VEGAN PUMPKIN PECAN MUFFINS
Perfect pumpkin pecan muffins that are as easy to make as they are to eat.
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Servings: 16 Muffins
Calories: 230kcal
Ingredients
- ½ cup unsweetened apple sauce plus ½ tsp aluminum-free baking powder
- 2 cups all-purpose flour (See Note)
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground sea salt
- ½ tsp aluminum-free baking powder
- ½ tsp baking soda
- ¼ tsp ground cloves
- 10 tbsp vegan butter at room temperature (we use Earth Balance)
- 1 cup granulated vegan white sugar
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 15 oz can of pumpkin puree
- 1 cup chopped pecans plus approximately 16 whole pecans for garnishing
Instructions
- Preheat the oven to 350°F (176°C) and lightly grease the individual cups of a muffin pan
- Whisk the apple sauce and baking powder until foamy. Set aside
- In a medium bowl, whisk the flour, spices, salt, baking powder, and baking soda until combined. Set aside
- In a large mixing bowl, beat the butter and sugar until creamy and smooth. Add the applesauce, vanilla, maple syrup, and pumpkin puree and beat on a high speed for 2 minutes. It won’t be smooth and creamy, that’s okay.
- Stir in the flour and pecans until just combined.
- Use an ice-cream scoop or a large spoon and fill each muffin cup ¾ of the way full and press a whole pecan on the tops. Bake for 35 to 40 minutes , or until a wooden toothpick comes out clean when inserted in the center.
- Let cool for 5 minutes and invert on a wire baking rack to cool completely.
Notes
If you prefer a gluten-free version we suggest using King Arthur All-Purpose Gluten-Free flour.
The Nutrition Facts are an estimate only.
Nutrition
Sodium: 195mg | Calcium: 23mg | Vitamin C: 0.2mg | Vitamin A: 325IU | Sugar: 16g | Fiber: 1g | Potassium: 78mg | Calories: 230kcal | Saturated Fat: 1g | Fat: 11g | Protein: 2g | Carbohydrates: 30g | Iron: 0.9mg