Vegan Pumpkin Cranberry Muffins

Pin it

Introduction

These Vegan Pumpkin Cranberry Muffins perfectly capture the cozy flavors of fall in a single bite. The warm spices complement the tangy cranberries, while the pumpkin keeps them incredibly moist and tender. You’ll love how simple they are to make for a quick breakfast or a satisfying afternoon snack.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup canned 100% pure pumpkin purée
• 1/2 cup light brown sugar
• 1/4 cup white cane sugar
• 3/4 cup unsweetened, plain non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon almond extract
• 1 cup fresh or frozen cranberries (plus more for garnish, if desired)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, and salt.
3. In a separate medium bowl, combine the pumpkin purée, light brown sugar, white cane sugar, non-dairy milk, apple cider vinegar, and almond extract. Mix until smooth and well-combined.
4. Fold in the cranberries until they are evenly distributed throughout the batter.
5. Divide the batter evenly among the 12 muffin cups. If desired, press a few extra cranberries into the top of each muffin for garnish.
6. Bake for 20-22 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 them to a wire rack to cool completely.

Variations

• Streusel Topping: Before baking, sprinkle the tops with a simple mix of 2 tbsp flour, 2 tbsp brown sugar, 1 tbsp rolled oats, and a pinch of cinnamon.
• Mini Muffins: Divide the batter into a mini muffin tin and bake for 12-15 minutes for a bite-sized treat.
• Gluten-Free Option: Substitute the all-purpose flour with a good-quality gluten-free flour blend.
• Savory Twist: Reduce the sugars by half and add a handful of chopped pecans or walnuts for a less sweet, more nutty muffin.

Tips for Success

1. Ensure your baking powder is fresh for optimal rise.
2. Use frozen cranberries directly without thawing to prevent them from bleeding too much color into the batter.
3. For the most tender muffins, mix the wet and dry ingredients just until combined. Overmixing leads to a denser texture.
4. Fill any empty muffin cups in your tin with a little water to ensure even baking and protect your tin.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. To reheat, warm them in a microwave for 20-30 seconds or in a 300°F oven for 5-10 minutes until warmed through.

FAQ

Can I use pumpkin pie spice instead of cinnamon and ginger?

Yes, you can substitute the cinnamon and ginger with 1 ½ teaspoons of pumpkin pie spice.

What if I don’t have apple cider vinegar?

White vinegar or lemon juice can be used as a direct substitute for the apple cider vinegar.

Can I use dried cranberries?

Yes, but they will be less tart. If using dried cranberries, consider reducing the amount of sugar slightly.

Why is there vinegar in the recipe?

The vinegar reacts with the baking powder to help create a light, fluffy texture and also helps to activate the gluten-free properties if you use a substitute flour.

My batter seems thick. Is that normal?

Can I make this without the almond extract?

Yes, you can omit it. The muffins will still be flavorful, but you could add ½ teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor) to replace the aromatic note.