Did you know that decorative fall pumpkins that end up in landfills create methane, a powerful GHG? Instead, choose great-tasting (like sugar or pie) pumpkins for your décor, and make sure to use up all that you can before composting! This vegan pumpkin muffin recipe will help you get started.
What you will need:
- Muffin tins
- 2 cups flour (gluten free works here)
- 1 tbsp. baking powder
- ½ tsp baking soda
- 1 cup sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp all spice
- 1 ¼ cup of pumpkin puree (Try making your own – it’s really easy! Don’t forget to roast the seeds, too!)
- ½ cup oat milk (or any other non-dairy milk)
- 1/3 cup vegetable oil
- 1 tbsp. maple syrup
- ¾ cup chopped walnuts
Grease muffin tins and set aside. Next, in a large bowl, mix together pumpkin puree, sugar, milk, oil, and maple syrup. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Add the dry ingredients to the wet ingredients and mix just until combined. Fold in walnuts.
Scoop into muffin tins and bake at 375 for 25 – 30 minutes.