Vegan Pumpkin Muffins

5 from 7 votes

Light and fluffy vegan pumpkin muffins with a crispy sugar crusted top and pumpkin spice flavour. An ideal halloween or holiday treat!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, Desserts

Cuisine: All, American, English

Servings: muffins

Calories: 226kcal

Preheat the oven to 200c (fan/convection) and line or grease a 12 well muffin tin with muffin cases.
In a large bowl, sieve together the cornstarch, plain white flour, baking powder, cinnamon, ginger, cloves, nutmeg and fine sea salt. Mix to combine then set aside.
1 tablespoon corn starch, 240 g plain white flour, 1.5 teaspoon baking powder, 2 teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ½ teaspoon fine sea salt
In a separate medium bowl, whisk together the vegan yoghurt, pumpkin puree, melted vegan butter, soy milk, vanilla extract, granulated sugar and light brown sugar until no lumps of sugar remain.
100 g vegan yoghurt, 60 g pumpkin purée, 100 g vegan butter, 100 ml soy milk, 1 teaspoon vanilla extract, 150 g granulated sugar, 100 g light brown sugar
Add the wet ingredients into the dry. Mix until just combined.
Divide the mixture between the 12 wells in the muffin tray then sprinkle with the Demerara sugar. Place in the oven.
6 teaspoon demerara sugar
Bake for 5 minutes at 200c then reduce the temperature to 170c and bake for a further 15 minutes.
Remove the muffin tray from the oven and allow to cool for 5 minutes. Transfer the muffins to a wire cooling rack and leave to cool fully to room temperature.