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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 139.9
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.3 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.3 g

View full nutritional breakdown of Vegan Pumpkin Spice Muffins calories by ingredient
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Vegan Pumpkin Spice Muffins

Submitted by: BYEBYEADIPOSE

Introduction

These are pretty yummy and the kids love them too! Relatively healthy, as far as treats go. I used fresh pumpkin puree, not canned. I would also increase the spices for a more spicy muffin. The suggested amount is pretty mild. Raisins are optional and you could pretty much add a cup of ANY dry goodies such as nuts, dried fruits, chocolate chips (YUM). You could sprinkle the top with sugar to make them a little sweeter. This is a VERY adaptable recipe. These are pretty yummy and the kids love them too! Relatively healthy, as far as treats go. I used fresh pumpkin puree, not canned. I would also increase the spices for a more spicy muffin. The suggested amount is pretty mild. Raisins are optional and you could pretty much add a cup of ANY dry goodies such as nuts, dried fruits, chocolate chips (YUM). You could sprinkle the top with sugar to make them a little sweeter. This is a VERY adaptable recipe.
Number of Servings: 36

Ingredients

    DRY INGREDIENTS:
    Whole Wheat Flour, 4 cup
    Baking Powder, 4.5 tsp
    Baking Soda, 1 tsp
    Cinnamon, ground, 1 tsp
    Ginger, ground, 1 tsp
    Nutmeg, ground, .75 tsp

    WET INGREDIENTS:
    4 tbsp GROUND Flax Seed Meal , mixed in a blender with 3/4 C filtered Water and chilled for 30 min. or more
    Canola Oil, 3/4 cup (or other oil! I used coconut oil)
    Granulated Sugar, 1 1/3 cup
    3 Cups Almond Milk, Unsweetened Original
    2 cups Pumpkin Puree
    1 cup, packed Raisins, golden seedless (optional)

Directions

Sift all the dry ingredients together in a bowl and set aside.

Blend up all the wet stuff for a few minutes in a blender on high.

Blend the wet into the dry and fold in your raisins or other yummy add ins. Make sure not to OVER MIX this.

Fill your muffin cups 3/4 full with the batter.

Bake at 375 for 25 minutes, give or take, depending on your oven. Muffin should spring back when touched.

Should make about 36 regular sized muffins.

Number of Servings: 36

Recipe submitted by SparkPeople user KIMMERS05.






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