Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 41.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 44.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.8 g
View full nutritional breakdown of Vegan Pumpkin Muffin Top Cookies calories by ingredient
Vegan Pumpkin Muffin Top Cookies
Submitted by: RUGBY1212Introduction
These are so delicious, healthy and great for breakfast! They bake up like little muffin tops. Try sprinkling a little raw sugar on top before baking for extra fun. These are so delicious, healthy and great for breakfast! They bake up like little muffin tops. Try sprinkling a little raw sugar on top before baking for extra fun.Number of Servings: 48
Ingredients
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2 cups flour- whole grain is healthy for you
1 cup sugar- sugar in the raw is what i used
1 tsp baking soda
1 tsp baking powder
1 tsp allspice
1 tsp cinnamon
1/8 tsp salt
1 cup pumpkin(i used canned, not pie mix)
1/2 cup applesauce (unsweetened)
1 tsp vanilla
feel free to adjust spices as your taste desires
Directions
Heat oven to 350 degrees.
Cream together sugar, applesauce, and vanilla in a large mixing bowl.
Stir in pumpkin, set aside.
In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice.
Stir dry mixture into creamed pumpkin mixture and mix well.
Drop spoonfuls onto un-greased cookie sheets.
Mine made approximately 48 small to medium muffin top cookies.
Bake at 350 degrees for 15-20 minutes. Times will vary.
Number of Servings: 48
Recipe submitted by SparkPeople user RUGBY1212.
Cream together sugar, applesauce, and vanilla in a large mixing bowl.
Stir in pumpkin, set aside.
In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice.
Stir dry mixture into creamed pumpkin mixture and mix well.
Drop spoonfuls onto un-greased cookie sheets.
Mine made approximately 48 small to medium muffin top cookies.
Bake at 350 degrees for 15-20 minutes. Times will vary.
Number of Servings: 48
Recipe submitted by SparkPeople user RUGBY1212.
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Member Ratings For This Recipe
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Incredible!
1 of 3 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulI made a half recipe b/c I wasn't sure if my husband would eat these. I used 1/8 C of succanat and 1 Tbs of agave in place of the sugar. I also added 20 grams of chopped 88% dark chocolate. It made about 23 w/about 40 cals each. Very tasty little treat!! Will def make again, thanks!! - 2/10/10
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O.K.
1 of 1 people found this review helpfulThey were kind of gummy to me. It tasted like there was too much sugar and not enough pumpkin. I think it would be better with an egg or two, but that wouldn't be vegan. They were okay, but it just made me want real pumpkin bread. My family also thought they were just okay. - 12/5/09
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To keep it vegan, I used ground flaxseed (1 T flaxseed : 3 T water) to emulate an egg. They turned out just okay--much more cake-like than cookie-like. They're good, but I don't think the average American junk food eater would like them, because they really do taste like health-food cookies. - 1/2/11
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Incredible!
Awesome! Thanks for sharing! My pans aren't non-stick. The cookies came off ok when ungreased, but much better when I greased them. Didn't have allspice so I used 1 tsp ginger and 1/4 tsp cloves. Whole wheat pastry flour worked great. I'll definitely bring these to holiday parties this year! - 11/22/09
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Incredible!
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Incredible!
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Incredible!
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Incredible!
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Incredible!
