Vegan Pumpkin Muffins at Home

Last week I asked on Facebook when the appropriate time to start posting pumpkin recipes is. The overwhelming response was that the right time was NOW. So, I immediately got busy working on some of the pumpkin recipes that I never got around to making and posting last year (which is largely due to the fact that I simply had a baby).

These Vegan Pumpkin Muffins are modified from THIS original muffin recipe of mine which is one of the most popular recipes on my blog (and rightfully so!). I’ve been eager to make these muffins in pumpkin form and WORTH KEEPING how they turned out.

My original recipe has mashed banana in it but I substituted pureed pumpkin in its place.

A regular here that this dish makes only 6 muffins. I rarely want a WHOLE dozen muffins so only 6 is the dependable amount to eat for breakfast with a couple left over as a snack later in the day!

How to Make Vegan Pumpkin Muffins

These are your typical muffins: dry ingredients are mixed in a bowl and then the wet ingredients are added in. Everything gets mixed together and then poured into the muffin tray. STRAIGHTFORWARD as muffins go.

I haven’t actually tried it but I think these would be standout with chocolate chips in them. OR a little nutella! YES! (ps- working on a from-scratch nutella recipe that I’m stoked about!).

GAH A regular here how fluffy these muffins are!??

I’m a true summer girl at heart but I have to admit that I’m pretty excited about all things fall this year:)