Pumpkin Spice Muffins

I refuse to let go of pumpkin spice. Why is it regulated to a certain season anyways?! I say Pumpkin Spice all year round. Who’s with me?!?!?! Let’s get that petition started, c’mon! These combine all the happiness of pumpkin spice in an easy to make, easy to carry, waaay too easy to eat, muffin and are the perfect companion to a huge cup of pumpkin spice coffee.

To make these even more awesome, they are also oil-free, so kinda sorta healthy. But not really because look at that icing! LOL. I couldn’t resist. You can make them without the icing if you want but really, don’t.

Pumpkin Spice is an American thing, so I’ve learned. Sorry folks everywhere else! I’m sure you have all the spices already in your cabinet though. We lazy folk here like to buy our spices pre-mixed :-). To make your own pumpkin spice, check out this recipe from Vegan Richa. I love her suggestion of adding cardamom – now that is totally unAmerican but I completely support the addition of cardamom to everything!

Step By Step

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Pumpkin Spice Muffins

Simple, easy, and pumpkin spice-y!

Prep Time

8 minutes

Cook Time

25 minutes

Servings

muffins

Ingredients

Pumpkin Spice Muffins

• 1 cup non-dairy milk
• 1 tablespoon apple cider vinegar
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (omit if aquafaba is salted)
• 1 1/2 teaspoons pumpkin spice
• 1/2 cup pumpkin puree
• 1/3 cup aquafaba (*)
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract

Pumpkin Spice Icing

• 2/3 cup powdered sugar
• 2 tablespoons non-dairy milk
• 1/8-1/2 teaspoon pumpkin pie spice (to taste)

Prep Time 8 minutes Cook Time 25 minutes Servings muffins Ingredients Pumpkin Spice Muffins 1 cup non-dairy milk 1 tablespoon apple cider vinegar 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt (omit if aquafaba is salted) 1 1/2 teaspoons pumpkin spice 1/2 cup pumpkin puree 1/3 cup aquafaba (*) 1/2 cup light brown sugar 1 teaspoon vanilla extract Pumpkin Spice Icing 2/3 cup powdered sugar 2 tablespoons non-dairy milk 1/8-1/2 teaspoon pumpkin pie spice (to taste)

Instructions

1. Preheat oven to 400F. Line a 12-cup muffin tin with liners or spray lightly with oil.
2. In a measuring cup, measure out the non-dairy milk. Add the vinegar and set it aside.
3. In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix well.
4. Make a well in the center of the dry ingredients. Add the milk/vinegar mix, pumpkin puree, aquafaba, light brown sugar, and vanilla. Mix until completely combined.
5. Scoop out batter into the prepared muffin tin, dividing it equally among the cups.
6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
7. Let sit for 5 minutes, then remove from the muffin tin and let cool on a wire rack.
8. While the muffins are cooling, make the icing. Combine the powdered sugar, non-dairy milk, and pumpkin pie spice and whisk until smooth.
9. When the muffins are completely cool, spread the icing on top.
10. Enjoy!

Recipe Notes

(*) aquafaba is the liquid from a can of beans, like chickpeas. it is used as is, straight from the can. 

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