Vegan Pumpkin Muffins

What's better than eating a warm baked muffin while taking in the smell of sweet pumpkin reminding us of fall. These pumpkin spice muffins are soft, moist, and full of flavor. Most importantly they are easy to make!

During the fall seasons, pumpkin flavor food is all the rage. Pumpkin spice latte, pumpkin spice butter, pumpkin spice cookies, and so much more. This recipe is plant-based and is just as good as muffins with dairy and eggs.

Recipe:

• 2 cups All purpose flour

• 1 1/2 tsp baking soda

• 2 1/2 tsp pumpkin spice/mixed spice

• 1/2 tsp salt

• 15 oz pumpkin puree

• 3/4 cup cane sugar

• 1/2 cup brown sugar

• 1/2 cup non dairy yogurt

• 1/2 canola oil

• 2 tsp vanilla extract

You're going to start by preheating the oven to 350*F and oiling muffin tin.

Next it's time to start mixing all the dry ingredients first such as the flour, baking soda, pumpkin spice, salt, cane sugar,and brown sugar.

In a seperate bowl mix all the wet ingredient such as pumpkin puree, non-dairy yogurt, oil, and vanilla extract. Lastly, mix both wet and dry ingredients until eveything is combined and you don't see any dry clumps.

Bake the muffins for 25-30 minutes. To check if they are done, insert a skewer or knife and if it comes out dry then it's done! Let it cool for a couple of minutes, transfer to plate and lastly enjoy!