- Yield : 6
- Servings : 6+
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
Today I bring you a brand new recipe for fall festive Pumpkin Muffins made with the creamy and flavorful Miyoko’s Creamery butter that works both in and on top of this tasty morning treat.
Miyoko’s has really upped my baking game offering both salted and unsalted vegan butters that create the perfect texture in muffins, cookies, and all your favorite baked goods. Their award-winning plant-based butter makes everything better and it tastes and performs phenomenally because it’s cultured and churned just like fine, European-style dairy, even though it’s still accessible at places like Target, Walmart, Trader Joe’s, Safeway, and Sprouts.
You can bake with it, cook with it, spread it, and love it even more than animal-based dairy butter. If you don’t believe me, try it! I’ve converted some of the most stubborn omnivores in a matter of 1 bite of toast. We hope you enjoy these delicious Pumpkin Muffins!
- 1 cup of pumpkin puree
- ½ cup of mashed banana (about 1 large banana)
- ⅓ cup of Miyoko’s Salted European Style Cultured Cashew Milk Butter, at room temperature
- ⅓ cup of granulated sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 1 ½ cup of all-purpose flour
- 2 teaspoons of cinnamon
- 2 teaspoons of vanilla extract
- 1 cup of vegan semi-sweet chocolate chips
Preheat the oven to 375 degrees, and lightly grease a muffin tin.
Place the pumpkin puree, mashed bananas, Miyoko’s European Style Cultured Butter, and sugar in a large bowl and whisk together using an electric mixer until creamy.
Add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract and gently mix together until well combined.
Fold the chocolate chips into the batter.
Spoon the batter into the muffin tin, filling each cup to the top.
Bake for 25 minutes or until the muffins are golden brown and fluffy.