Save Moist, spiced pumpkin muffin batter baked in tartlet form for a delightful, plant-based treat—perfect for autumn gatherings or anytime snacking.
When I first made these pumpkin muffin tartlets, my kitchen was filled with a warm, spiced aroma that instantly reminded me of cozy autumn afternoons. Even my non-vegan friends requested seconds at our last get-together!
Ingredients
- All-purpose flour: 1 1/2 cups (180 g), provides structure for the tartlets
- Brown sugar: 1/2 cup (100 g), adds sweetness and moisture
- Baking powder: 1 tsp, helps with leavening
- Baking soda: 1/2 tsp, aids rise and texture
- Fine sea salt: 1/2 tsp, enhances flavor
- Ground cinnamon: 1 1/2 tsp, for warm spice
- Ground ginger: 1/2 tsp, for spice depth
- Ground nutmeg: 1/4 tsp, adds sweetness
- Ground cloves: 1/4 tsp, provides a hint of earthiness
- Canned pumpkin purée: 1 cup (240 g), key for moisture and flavor
- Unsweetened plant-based milk: 1/2 cup (120 ml), such as almond, soy, or oat
- Neutral vegetable oil: 1/3 cup (80 ml), e.g. canola or sunflower
- Pure vanilla extract: 1 tsp, for flavor depth
- Apple cider vinegar: 1 tbsp, helps lift the batter
- Chopped walnuts or pecans: 1/2 cup (60 g), optional for crunch
- Vegan chocolate chips: 1/3 cup (50 g), optional for added sweetness
Instructions
- Prepare oven:
- Preheat the oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or line with paper tartlet liners.
- Mix dry ingredients:
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix wet ingredients:
- In a separate bowl, combine pumpkin purée, plant-based milk, oil, vanilla extract, and apple cider vinegar. Whisk until smooth.
- Combine mixtures:
- Pour wet ingredients into the dry. Stir gently until just combined—do not overmix. Fold in nuts or chocolate chips if using.
- Fill muffin cups:
- Divide batter evenly among prepared cups, filling each about 3/4 full.
- Bake:
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cool in the tin for 5 minutes. Transfer tartlets to a wire rack to cool completely.
Save This recipe has become a go-to for our family autumn brunches. Recently, my niece helped decorate the cooled tartlets with vegan whipped cream, making it a fun seasonal activity for kids.
Required Tools
12-cup muffin or tartlet tin, mixing bowls, whisk, spatula, and wire cooling rack are needed for best results.
Allergen Information
Contains wheat (gluten) and may include traces of nuts if using optional add-ins, but naturally dairy- and egg-free.
Nutritional Information
Each tartlet has about 170 calories, 7 g fat, 25 g carbohydrates, and 2 g protein.
Save Enjoy these tartlets fresh for a soft crumb, or store in an airtight container for up to three days. They make a festive addition to any autumn gathering!
Recipe Guide
- → Can I make these tartlets gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour to create gluten-free tartlets.
- → What can I use instead of pumpkin purée?
Cooked and mashed sweet potato or butternut squash can replace pumpkin purée for a similar texture and flavor.
- → How can I ensure my tartlets stay moist?
Avoid overmixing the batter and use plant-based milk and oil as instructed to retain moisture in the tartlets.
- → Do I need special equipment to bake these?
You’ll need a standard muffin or tartlet tin, mixing bowls, a whisk, spatula, and wire cooling rack for best results.
- → Are these suitable for nut-free diets?
Omit the nuts and ensure the plant-based milk is nut-free for a fully nut-free treat. Always read ingredient labels.
- → How should I store leftover tartlets?
Store cooled tartlets in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.