Vegan Pumpkin Cranberry Muffins
Fresh, tart cranberries come together with pumpkin purée and warm spices to create the perfect muffins to enjoy this fall and winter. These Vegan Pumpkin Cranberry Muffins are easy to make and are perfect with a cup of coffee or tea for breakfast, snack, or even dessert!
Servings: 12
Calories: 132kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup canned 100% pure pumpkin purée
- ½ cup light brown sugar
- ¼ cup white cane sugar
- ¾ cup unsweetened, plain non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon almond extract
- 1 cup fresh or frozen cranberries plus more for garnish, if desired
Instructions
- Preheat oven to 350°F.
- Spray a 12-cavity muffin pan lightly with oil or add paper liners and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.
- In a large mixing bowl, whisk together the pumpkin, brown sugar, and white sugar until smooth. Add the milk, vinegar, and almond extract and whisk again until smooth.
- Pour the dry ingredients into the wet and stir them together just until combined. Do not over mix! Lump are fine.
- Add the cranberries and mix gently to distribute throughout.
- Dollop the batter into the prepared muffin pan filling each cavity about ¾ of the way. An ice cream scoop works great for this! Add 2 to 3 fresh cranberries to the top of each muffin batter, if desired.
- Bake for 22 to 24 minutes until the tops are set, the sides start to pull away from the pan, and a toothpick inserted in the middle comes out clean.
- Let cool in the pan on a wire rack for a few minutes before removing them from the pan and let them continue to cool completely.
Notes
~ Use the spoon-and-level method to measure the flour. Fluff up the flour with a spoon, then spoon the flour into a measuring cup, overfilling it a little. Using the back of a knife, level off the top.
~ Do not over mix the batter! Stir just until no white flour remains. A few lumps are fine.
~ If you're using frozen cranberries, toss them in the batter while still frozen.
~ Use an ice cream scoop with a lever to easily fill each cavity of the muffin tin.
~ Fill the cavities in the muffin pan about ¾ of the way full. There is enough batter to fill all 12 cavities this way. If you taste test some along the way, although I can't blame you, I also can't guarantee you'll have enough.
~ The muffins are done when the sides start pull away from the pan and a toothpick inserted into the centers comes out clean.
~ Allow the muffins to cool on a wire cooling rack before enjoying.
Nutrition
Calories: 132kcal | Carbohydrates: 30g | Protein: 3g | Sodium: 139mg | Potassium: 62mg | Fiber: 1g | Sugar: 5g