Preheat your oven to 350, Prepare your muffin pan for nonstick.
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.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
originally posted:
October 3, 2022
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!