Fast and Easy Vegan Pumpkin Muffins

I’m sitting here watching Teen Mom and got a sudden urge to bake something.  Then I remembered…I don’t have any eggs in the house.  Soooo….I threw some stuff together and the result was YUM!!

Ingredients:

1 box white cake mix

I use this kind of cake mix because it has pudding in it

1/2 cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1 tsp baking power

1 tsp cider vinegar

1/2 cup soy or almond milk

1/4 cup vegetable or canola oil

1 tsp vanilla extract

1 can pumpkin puree
Directions:

In a cup, combine the cider vinegar with the soy milk and set aside.  In large bowl combine all dry ingredients with the pumpkin puree and mix.  Next, combine vanilla in with the cider vinegar and soy milk.  Pour that into the dry ingredients along with the oil and beat with beater for approximately 3-5 minutes.

Fill muffin cups 2/3 way full with batter (I cover mine with cupcake liners) and bake on 350 degrees for approximately 15-18 minutes or until toothpick inserted near the centers comes out clean.

These were the most light and fluffy muffins I’ve ever made

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4 thoughts on “Fast and Easy Vegan Pumpkin Muffins

  1. I really need to make some pumpkin muffins or bread. I love pumpkin baked goods, but no one else in my family does, so I end up eating too much of it. But muffins could be frozen, and I could enjoy them at leisure. These look yummy. 🙂

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