Pumpkin Muffins

Pumpkin Muffins

But my husband has never been a fan of pumpkin. So when he was willing to try one of these Pumpkin Muffins fresh from the oven, I took note. After he devoured it, licked his fingers, and asked if he could take more to work in his lunch the next day, I knew these were special.

Easy to make with no mixer required, these muffins have a light, delicate texture. And they are out of the oven in just about 20 minutes. Though the original recipe had six tablespoons of added oil, I substitute applesauce. I also removed the white flour and use whole wheat. But I promise, these Pumpkin Muffins are moist and delicious.

Pumpkin is a nutritional super food, perfect for celebrating, and loaded with vitamin A, vitamin C, and beta-carotene. It’s also a great source of dietary fiber and minerals, including magnesium, potassium and iron.

Before serving, I usually dust these cuties with powdered sugar to look extra pretty, but it’s not at all necessary. To dress them up for company, try icing them, just before serving, with this very easy Cinnamon Glaze.


  • Servings: makes 12 muffins
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1 cup canned cooked pumpkin
6 tablespoons unsweetened applesauce
1 cup Sucanat or organic whole cane sugar
1/4 cup plain unsweetened nondairy milk
1 teaspoon vanilla extract
1 1/4 cup white whole wheat 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 pans with 12 paper liners.

In a medium bowl, stir together pumpkin, applesauce, sugar, 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 nondairy milk
1/2 teaspoon vanilla


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

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

2 thoughts on “Pumpkin Muffins

  1. Pingback: Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting | Ann Arbor Vegan Kitchen

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