One of the first things I tackled when I decided to go vegan was baking. Over the years I bake less and less because once I start, I can't stop. I just keep baking and baking and eating and eating and then for some strange reason my waist starts to expand....So now I tend to bake a little in the fall in effort to stay festive.
I loved these muffins because they weren't too sweet and super simple to make with no crazy weird ingredients. For years I have been using self rising flour when baking because it eliminates the need to add baking soda or baking powder.
Cook Time 20 Minutes
Makes 6 muffins
1/2 can of plain pumpkin puree
1/2 cup of softened vegan butter
1/2 cup of room temperature plain non-dairy milk I used oat milk
1 tbs of maple syrup
3/4 cup of brown sugar packed
1 tsp of vanilla extract
1/2 tsp of pumpkin pie spice
1-1/2 cup of self rising flour (sifted)
pinch of salt
Preheat the oven to 350*
Add the vegan butter, sugar, pumpkin puree, vanilla extract to a large bowl or mixer and whisk until combined.
Now whisk in the milk.
Next gradually add in the self rising flour and mix until combined (do not over mix).
Line a muffin tin with cupcake liners and fill each one all the way to the top.
Bake on the middle oven rack for 20 minutes.
Insert a toothpick into the center of one cupcake and if it comes out clean that indicates the muffins are fully cooked.
Remove them from the oven and let them cool for about 10 minutes before serving.
What you will need for this recipe: