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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 54.7
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 64.1 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.7 g

View full nutritional breakdown of low calorie vegan pumpkin muffin bites calories by ingredient
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low calorie vegan pumpkin muffin bites

Submitted by: ADRIENNE29

Introduction

I tinkered with a few recipes to come up with this one, should satisfy that sweet tooth! I tinkered with a few recipes to come up with this one, should satisfy that sweet tooth!
Number of Servings: 36

Ingredients


    INGREDIENTS
    1 cup plain canned pumpkin not pumpkin pie filling or pureed butternut squash
    1/3 cup water
    1/3 cup olive oil
    2 tablespoons ground flaxseed
    1 teaspoon vanilla
    1 2/3 cups whole wheat pastry flour
    1/2 cups sugar
    2TBSP agave syrup
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon kosher salt
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/3 cup vegan carob chips
    1/2 cup pecans, chopped
    Perfect Cinnamon-Sugar see below

Directions

INSTRUCTIONS
1. Preheat the oven to 350F. Spray a nonstick muffin tin with nonstick spray or line the tin with
paper muffin cups and spray the cups with nonstick spray. Set aside.

2. Put the pumpkin, water, olive oil, flaxseed, agave syrup in a blender and process on high for at
least 1 minute, until light in color and well blended. Set aside.

3. In a large mixing bowl, whisk together the pastry flour, sugar, baking powder, baking soda, salt,
cinnamon, and nutmeg. Add the pumpkin mixture and mix with a wooden spoon or large spatula until
well blended. Fold in walnuts.

4. Spoon the batter into the muffin tin, distributing evenly to make twelve muffins. Sprinkle the top
of each muffin with some Perfect Cinnamon-Sugar.

5. Bake for 30 to 35 minutes, until a cake tester or toothpick inserted into the center of a muffin
comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin
from the muffin tin. Finish cooling on a wire rack.


Perfect Cinnamon-Sugar
1. Whisk together 3/4 cup sugar with 2 teaspoons ground cinnamon and store in a sugar shaker. Use as a
sweet sprinkle on porridge, toast, or soy yogurt.


Number of Servings: 36

Recipe submitted by SparkPeople user ADRIENNE29.






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