Vegan Pumpkin Muffins with a Brown Sugar Glaze
These are seriously the best pumpkin muffins and they’re vegan! They’re super moist and fluffy and perfectly spiced with cinnamon, nutmeg, allspice and cloves. The brown sugar glaze adds an extra bit of sweetness that you won’t be able to resist. These pumpkin muffins right out of the oven are definitely my favorite fall treats.
1 3/4 all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1 cup brown sugar
1/2 cup cane sugar
1 (15oz) can pure 100% pumpkin
2 tbsp apple cider vinegar
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1 cup chocolate chunks
For the brown sugar glaze:
1 cup light brown sugar
1/4 cup coconut oil
1/4 cup oat milk (or milk of choice)
1/4 tsp cinnamon
3/4 cup powdered sugar, sifted
1 tsp vanilla extract
Preheat oven to 350° F. Grease a muffin tin.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves and allspice. Set aside.
In another bowl, combine the sugars, pumpkin, vinegar, coconut oil, applesauce and vanilla.
Add the dry ingredients to the wet ingredients and mix to combine. Mix in the chocolate chips.
Spoon the batter into the greased muffin tin. Bake for about 15-20 minutes. Test with a toothpick. If it comes out clean, it’s done. Let cool.
While the muffins are cooling, make the brown sugar glaze. In a small pot over medium-low heat, combine the brown sugar, oil and milk. Whisk for a couple of minutes until the sugar has dissolved. Remove from heat. Whisk in the vanilla and let cool for five minutes. Whisk in the sifted powdered sugar until smooth.
Once the muffins are done and cooled, spread or drizzle the brown sugar glaze over the tops of each muffin and serve!
If not eating or serving right away, its best to wait to spread the glaze as it might melt if its stored in warmer temperatures. Store the glaze covered in the fridge. Simply heat it up again when ready to use.