Vegan Recipe: Pumpkin Muffins

pumpkin muffins with glaze

Perfect for Halloween and the fall season, these pumpkin muffins are from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.


1 cup canned pumpkin
3 tablespoons canola oil
3 tablespoons applesauce
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice


Preheat oven to 350 degrees. Line muffin pan with paper liners.

In a medium bowl, stir together pumpkin, oil, applesauce, sugar, soy milk, and vanilla.

Sift in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir together until ingredients are well combined, but do not over-mix.

Fill paper liners evenly. Bake for 22 to 24 minutes, until a toothpick inserted in the center of muffins comes out clean. Transfer to a wire rack to cool.

Cinnamon Glaze (optional)

3/4 cup powdered sugar
1/2 teaspoon ground cinnamon
2 tablespoons soy milk
1/2 teaspoon vanilla


In a small mixing bowl, stir together powdered sugar, cinnamon, soy milk, and vanilla, until smooth and creamy. Keep at room temperature until ready to use. Drizzle glaze over muffins, just before serving.

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