Vegan Pumpkin Muffins
Light, fluffy vegan pumpkin muffins with a crispy sugar-crusted top.
otherbreakfast
⚠ Contains allergens
glutensoy
#nut-free
Ingredients
Dry Ingredients
- 1 tbsp corn starch
- 240 g plain white flour
- 1.5 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 tsp fine sea salt
Wet Ingredients
- 100 g vegan yoghurt— unflavoured and unsweetened, at room temp
- 60 g pumpkin purée— at room temp
- 100 g vegan butter— melted
- 100 ml soy milk— unflavoured and unsweetened, at room temp
- 1 tsp vanilla extract
- 150 g granulated sugar
- 100 g light brown sugar
Topping
- 6 tsp demerara sugar
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 8 reviews