Vegan Pumpkin and Cranberry Muffins

This recipe Vegan Pumpkin and Cranberry Muffins really is the perfect fall baking idea.

I like that these muffins taste like lush sweet pumpkin goodness with a splash of sweet chewy cranberries tossed in.

Pumpkin and Cranberry Muffins that are vegan.

This is a a delicious and simple recipe for homemade muffins.

I like that these pumpkin muffins are a flavorful fall inspired breakfast, brunch, or snack.

Did you try Vegan Pumpkin Pecan Muffins

Those pumpkin pecan muffins remind me of fall inspired pie in a muffin form. Both this recipe for pumpkin and cranberry muffins and that recipe for pumpkin pecan muffins are vegan diet friendly.

To make this recipe, you will need vegan dried cranberries. You can find a variety of dried cranberries here.

Tips for making vegan muffins.

Dried cranberries are added to add a bit of extra flavor and color. You could however, use raisins or even chocolate chips instead of the cranberries if desired.

Here are some more great tips for you.

1. Always use fresh ingredients for the best results. This is especially true of leavening agents such as baking soda.
2. This recipe calls for pumpkin puree. Please use pumpkin puree that has no added ingredients and is not ‘pumpkin pie filling’.
3. Resist the urge to fill the muffin cups more than ¾ full. Doing so can cause your muffins to bake over the edges of the cups and onto the pan, a pain to clean up.

How to store leftover muffins.

Leftover muffins can be stored in an airtight container and refrigerator. They should be good for about five days if stored properly.

By the way, while you are here you may also be interested in these ideas.

• Vegan Lemon Bars with Shortbread Crust
• How to make Vegan Pumpkin Pie
• Vegan Marble Cake with Orange
• Easy Pumpkin Pie Hummus
• Vegan Raspberry Sandwich Cookies
• Mediterranean Diet Chocolate Zucchini Bread
• Vegan Rice Krispie Truffles
• No Bake Vegan Carrot Cake Bars

 

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About this recipe for vegan pumpkin muffins.

This is a simple yet, flavorful muffin recipe that is fall inspired. Adding dried cranberries to these muffins also help to take them beyond fall and into the holiday season.

The pumpkin puree adds more than just flavor to these muffins.

Pumpkin puree adds the orange color to these muffins. Also, pumpkin adds moisture and flavor to the recipe.

Ingredients needed to make pumpkin and cranberry muffins.

• All purpose flour. Certainly an alternative flour that measures like all purpose flour can be used. Gluten free flours may need a binder however.
• Pumpkin Pie Spice and Cinnamon. This really helps to make this recipe fall-like.
• Baking Powder. Gives our muffins leavening.
• Pumpkin Puree. Make sure that you are using pumpkin puree that has no added ingredients.
• Brown Sugar. Use a vegan brown sugar or granular alternative that measures like brown sugar.
• Vegan Milk. Almond milk or oat milk can be used.
• Egg replacement. Use an egg replacement for baking that is for one egg.
• Coconut Oil. This should be melted. You can use a vegan alternative of your choice.
• Vanilla Extract. Added for flavor.
• Lastly, Dried Cranberries. Fresh cranberries will no work in this recipe.

How to make Vegan Pumpkin and Cranberry Muffins

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12 muffins

Expert tip👉 Make sure to measure your flour using the spoon and level technique. Adding too much flour can result in dry, dense muffins.

• Preheat your oven to 350, Prepare your muffin pan for nonstick. Muffin liners work well for me.
• In a medium bowl use a whisk to mix together the flour, baking powder, pumpkin pie spice, and cinnamon.
• Next, in a mixing bowl, beat together the pumpkin puree and the sugar until creamy. Then mix in the vegan milk and the vegan egg.
• Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the dried cranberries using a rubber spatula.
• Bake the muffins for 15-18 minutes or until a toothpick comes out clean.
• Allow the muffins to cool to room temperature on a cooling rack before serving.

Thanks so much for visiting!

If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. However, your tips and tricks are also helpful to others. As a result, please share them.

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Happy baking, eating, and enjoying life!

Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.

Vegan Pumpkin and Cranberry Muffins, a delicious and simple recipe for a flavorful fall inspired breakfast, brunch, or snack.

You may also be interested in these ideas 👇👇👇

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