Vegan Pumpkin Muffins

Ingredients and Weight:

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground nutmeg
• 1/2 teaspoon (2.5g) salt
• 1 cup (240ml) canned pumpkin puree
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (60g) maple syrup
• 1/4 cup (60ml) vegetable oil
• 1 tablespoon (15ml) apple cider vinegar

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup, vegetable oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fill the muffin liners about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

(Per muffin)

• Calories: 175
• Fat: 7g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 3g

Dish Characteristics:

• Moist and fluffy
• Warm and spicy pumpkin flavor
• Vegan and dairy-free
• Perfect for breakfast or brunch

User Comments:

• "These muffins were absolutely delicious! They were so moist and flavorful, and I loved the pumpkin spice taste." - Emily R.
• "I made these for my vegan friends and they couldn't believe how good they were. They're a great way to start the day." - Sarah M.
• "I'm not usually a fan of pumpkin muffins, but these were amazing. They were the perfect balance of sweet and savory." - John S.

Special Precautions and Tips:

• To make gluten-free muffins, use gluten-free flour instead of all-purpose flour.
• For a sweeter muffin, add an extra 1/4 cup (60g) of maple syrup.
• These muffins will keep in an airtight container at room temperature for up to 3 days.