These moist, tender, lightly spiced vegan pumpkin muffins require just one bowl and 8 simple ingredients to create the perfect fall grab-and-go treat! Enjoy!
Preheat the oven to 375 degrees, and lightly grease a muffin tin.
Place the pumpkin puree, vegan butter, and sugar in a large bowl and whisk together using an electric mixer until creamy.
Add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract and gently mix together until well combined.
Fold the raisins and walnuts into the batter.
Spoon the batter into the muffin tin, filling each cup to the top.
Bake for 25 minutes or until the muffins are golden brown and fluffy.
Notes
Measure the flour correctly: Rather than scooping your measuring cup directly into the bag, first, fluff up the flour with a fork/spoon, then use a spoon to scoop it into your cup without packing it down. When full, use the back of a knife to level the top. This will help avoid dense muffins.
Don’t overmix the batter: Overworking the gluten in these vegan pumpkin muffins could lead to a dense and rubbery texture.
Adjust the sweetness: Reduce the amount of sugar to taste.
Adjust the size: Use a jumbo muffin tray (30+ mins), regular muffins, or make mini pumpkin muffins (12-15 mins ish) and adjust the baking time accordingly.