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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 168.7
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 322.5 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.6 g

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

Submitted by: THELADYWEASEL

Introduction

Egg and dairy free. Good source of fiber and omega 3's! If you play with the recipe and improve it, please tell me. :) Egg and dairy free. Good source of fiber and omega 3's! If you play with the recipe and improve it, please tell me. :)
Number of Servings: 24

Ingredients


    22 packets Stevia Plus
    1 cup Vegan Flax Egg Replacer
    1.5 cups Water
    2 tsp Baking Soda
    1 tsp Baking Powder
    1 tbsp Ground Allspice
    3.5 cups Whole Wheat Flour
    1 tsp Ground Nutmeg
    1 tsp Ground Cinnamon
    1/2 tsp Ground Cloves
    1 Can (15 to 16 oz) Pumpkin
    1 cup Chopped Walnuts
    1/2 to 1 cup "Craisins" Cranberries
    1/2 cup Canola Oil
    1/2 cup pureed Banana

Directions

Preheat oven to 350. Sift all dry ingredients together in a bowl. Mix all wet ingredients in separate bowl. Gently fold dry and wet together until batter is formed. Spoon batter in to 2 lined or oiled standard size muffin pans (12 muffins per pan). Bake for 30 minutes or until toothpick comes out clean. I didn't actually measure the time they took to bake. :)

Number of Servings: 24

Recipe submitted by SparkPeople user THELADYWEASEL.






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