Moist, spiced pumpkin tartlets offer a cozy, plant-based treat ideal for fall snacking and gatherings.
# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup brown sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1 cup canned pumpkin purée
11 - 1/2 cup unsweetened plant-based milk
12 - 1/3 cup neutral vegetable oil
13 - 1 teaspoon pure vanilla extract
14 - 1 tablespoon apple cider vinegar
→ Optional Add-ins
15 - 1/2 cup chopped walnuts or pecans
16 - 1/3 cup vegan chocolate chips
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard 12-cup muffin tin or line with paper tartlet liners.
02 - Whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
03 - In a separate bowl, whisk together pumpkin purée, plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
04 - Pour wet mixture into the dry ingredients and stir gently until just combined. Fold in chopped nuts or chocolate chips if desired. Avoid overmixing.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
07 - Leave tartlets in tin for 5 minutes, then transfer to a wire rack to cool completely.
