Pumpkin muffins are my jam, even if baking isn’t. While I don’t love pumpkin spiced lattes, I can do pumpkin muffins. There is something amazing about the combination of savory and sweet when these pumpkin spiced muffins are warm. I’m not a vegan, but I made this a vegan pumpkin spiced muffin recipe because we love dairy free milk and coconut oil. So even if you aren’t vegan, read on to see why we love this pumpkin muffin recipe so much.
Baking Alludes Me But I Can Make Pumpkin Spiced Muffins
Baking is a relatively new skill for me. I’ve never been the best at following directions. Cooking (as opposed to baking) is fun for me because you can add a dash of this or that, or even leave out an ingredient here and there. With baking, you have to follow directions or things just don’t work out.
Edit to add 3 years later: I still haven’t mastered baking. In fact I suck. So much so that I actually pay people to develop dessert recipes for my site. LOL. Check out this recipe for pumpkin cheesecake that I didn’t develop myself.
Since I’m still not the best at baking, I decided to make a few changes to an already tried and true recipe from The Pioneer Woman. Want to know my favorite baking/ cooking tip? Try a recipe from a reputable chef first. Then make tweaks to make it your own. This way you don’t have to reinvent the wheel, you just add your own pizzazz!
Cooking tip: Try a recipe from a reputable chef first. Then make tweaks to make it your own. Click To Tweet
Pumpkin Muffin Recipe That Even Kids Can Make
The first couple of times I tried making this recipe, I had Robert help me. I love having his help in the kitchen. It entertains him for a good hour, and it gives me hope that he might become a chef. My dream is to have him on Master Chef Juniors. Have you seen that show? My goodness, those kids can cook.
Well, having Robert help wasn’t the best idea. One batch had too much spice- even he wouldn’t eat it. The next batch was delicious but looked funky since Robert decided that mixing the wet and dry ingredients separately wasn’t necessary. We finally got it down pat for the last batches. Needless to say, we’ve been eating a lot of pumpkin muffins lately!
Vegan Pumpkin Spiced Muffin Recipe
Even if you aren’t a vegan, you’re sure to love the easy swaps I made here to make this a vegan pumpkin spiced muffin recipe. And hey, if you aren’t vegan, just use butter in place of coconut oil and cows milk instead of soy.
- 1 C. flour
- 1/2 C. sugar
- 2 tsp. baking powder
- 1/2 C. soy milk
- 1 egg
- 1 1/2 tsp. vanilla
- 1/2 C. coconut oil
- 1/2 can (almost a cup) of pumpkin puree
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 2 tbsp. sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- Combine the dry ingredients in a large bowl.
- Combine the wet ingredients in another.
- Add the wet to dry, fill 12 cupcakes liners 2/3rds of the way full and bake on 400 degrees for 25 minutes.
- Dip the muffins into the topping mixture before serving.
Quick tip: feel free to sub 1 tsp. pumpkin pie spice instead of the nutmeg, ginger and cinnamon combo. It will taste a bit “spicier”, but is still pretty delicious. I prefer the taste of the muffins with the spices put in separately.
Craving more pumpkin recipes? Check out these two recipes: