YOU GUYS. THIS RECIPE. I’m so excited I’m SHOUTING THROUGH MY LAPTOP.
It’s vegan perfection in a baked good. You know how a lot of vegan desserts leave something to be desired? Dry, tasteless, and a general “off-ness” that, while decent, aren’t something I’d choose to eat over it’s non-vegan counterpart.
Not these Pumpkin Spice Muffins. THESE blow my mind.
When I set off to make a vegan muffin recipe, I knew my first requirement would be to nail the texture. In my experience, while vegan desserts can be good if made right, you just know you’re eating something that’s lacking the normal eggs, butter, etc that make non-vegan desserts so delicious. These sweet little angels mimic the moist fluffiness to absolute perfection. I had all 10 of my housemates sample them (including two house boyfriends) and none of them would have guessed that they had no animal products in them.
Mind = BLOWN.
I know I’m being a bit redundant, but I’m just so ecstatic about how these turned out and really want to sing out how freakin’ amazing these taste. In my honest opinion, they’re better than any normal pumpkin muffin I’ve ever had!
Think all the flavors of fall + soft, pillow-y inside + perfect muffin top + crunchy walnuts and pecans + maybe even a little drizzle of maple syrup if you’re feeling fancy. Even if you aren’t following a vegan diet, these will rock your tastebuds.
I don’t think it’ll come to a surprise to any of my readers that I don’t have any sort of food allergy or dietary preference that keeps me from eating vegetarian or vegan. I guess you could say I’m an omnivore through and through. However, I’m all for eating a more plant-based diet and reducing your carbon footprint as much as possible in a way that doesn’t leave you feeling unsatisified. Healthy vegan food can be so, so delicious, as evident by this recipe!
This recipe it friendly to vegan and vegetarian diets with the help of Silk Almondmilk, which helps bind all the ingredients together in sweet symphony and keeps the muffins soft + super moist on the inside.
If you’ve never heard of Silk before, it is one of the leaders of the non-dairy milk world who is making dairy milk seriously jealous. With 50% MORE calcium than dairy milking, a smooth flavor (in soy, almond, and coconut milk!), ZERO cholesterol, and less fat compare to milk from animals, Silk is seriously changing up the milk game and allowing those with allergies to get their milk fix in as well!
Now Silk is challenging YOU to take charge of your #MeatlessMondayNight and start cookin’ and bakin’ up some non-dairy goodness in your own kitchen. Head on over to see how you can sideline meat for recipes and a chance to win a fantastic giveaway! Need to find some Silk product near you? Find them with this store locator!
A big thanks to my friends over at Silk for sponsoring me with the yummy tools to make this recipe happen!
- 1¾ cup flour
- ½ cup white sugar
- ½ cup light brown sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ¾ tsp ground ginger
- 1 cup pureer pumpkin
- 2 tsp vanilla
- ½ cup Silk Original Almond Milk
- ½ cup olive oil
- Preheat the oven to 375 degrees.
- Combine the flour, white sugar, brown sugar, baking powder, salt, cinnamon, and ground ginger in a medium-sized bowl. Mix thoroughly, then stir in the pureed pumpkin, vanilla, almond milk, and olive oil.
- Line a muffin tin and fill each ⅔ of the way full. If desired, top with your nuts of choice and sprinkle a ½ tsp of brown sugar on top of each muffin.
- Bake for 16-20 minutes or until a toothpick inserted comes out clean. If your nuts begin to get a little too toasty, cover lightly with aluminum foil.
- Serve with a drizzle of maple syrup!