Happy National Pumpkin Day!! Pumpkin is a popular flavor around this time of the year-- we have the famous pumpkin spiced latte, the delicious pumpkin pie, the creative pumpkin white chocolate chip cookies and pumpkin cakes galore. I wanted to share my favorite pumpkin muffin recipe that I make every year around Thanksgiving (a little treat before the big feast on turkey day!) The muffin recipe itself is vegan and super easy to make, however, I used a vanilla store bought frosting (not vegan) for the topping. So this recipe is not considered vegan but for those who have a fabulous vegan frosting recipe, these muffins would pair well.
These muffins always get devoured within minutes after I bake them so I usually avoid putting other toppings on them. But the next time I make this recipe, I plan on decorating them with sunflower seeds, nuts or white chocolate shavings. YUM!
How do you like to eat pumpkin?
Pumpkin Muffins with Vanilla Frosting
- 1 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk (or soymilk)
- 1 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree, room temperature
- 1 (16-ounce) container vanilla frosting (optional) or your favorite vegan icing
- Preheat the oven to 375°F.
- In a large bowl, mix the flour, baking powder, salt, sugar, cinnamon, nutmeg, and allspice.
- In a separate bowl, whisk together the coconut oil, almond milk, vanilla extract and pumpkin puree.
- Pour the wet ingredients into the dry and mix well.
- Spoon the batter into a lined or greased muffin pan, about 3/4 full in each cup.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for about 15 minutes. When muffins are completely cooled, frost with vanilla (or your favorite) frosting and enjoy!
Note: To make this recipe vegan, replace frosting with vegan favorite icing. Enjoy!