Recipe: Plant-Based Thanksgiving Pumpkin Muffins

These moist and flavorful pumpkin muffins are perfect for Thanksgiving! They're plant-based, easy to make, and a hit with both kids and adults.

INGREDIENTS:

• 1 3/4 cups all-purpose flour (or whole wheat flour for a healthier option)

• 1 cup pumpkin puree (not pumpkin pie filling)

• 1/2 cup plant-based milk (like almond, soy, or oat)

• 1/2 cup maple syrup or coconut sugar

• 1/4 cup coconut oil or neutral plant-based oil (melted)

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 1/4 tsp salt

• Optional: 1/3 cup chopped walnuts, pecans, or dairy-free chocolate chips
  

INSTRUCTIONS:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, whisk together the pumpkin puree, plant-based milk, maple syrup (or coconut sugar), melted coconut oil, and vanilla extract until smooth.

3. In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix! Fold in the optional add-ins like nuts or chocolate chips.

5. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.