Vegan Pumpkin Muffins with Applesauce

These vegan pumpkin muffins with applesauce are moist, flavorful, and perfect for fall mornings or as a sweet snack. They are made with wholesome ingredients and are easy to prepare.

Ingredients:

• 1 cup pumpkin puree


• 1/2 cup unsweetened applesauce


• 1/4 cup maple syrup


• 1/4 cup plant-based milk


• 2 tablespoons melted coconut oil


• 1 teaspoon vanilla extract


• 1 1/2 cups all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon ground ginger


• 1/4 teaspoon salt


• Optional: vegan chocolate chips or chopped nuts for topping

Instructions:

Preheat oven to 350F 175C and line a muffin tin with paper liners

In a large mixing bowl, whisk together pumpkin puree, applesauce, maple syrup, plant-based milk, melted coconut oil, and vanilla extract until well combined

In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt

Gradually add dry ingredients to wet ingredients, stirring until just combined

Be careful not to overmix

Spoon the batter into prepared muffin tin, filling each cup about 2/3 full

If desired, sprinkle vegan chocolate chips or chopped nuts on top of each muffin

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Remove from oven and allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely