Vegan Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups canned pumpkin (NOT pumpkin pie filling)1/2 cup honey1/4 cup brown sugar1/2 cup canola oil1/3 cup applesauce1 tbsp. pumpkin pie spice2 tsp. vanilla extract1 tsp. maple extract1 tbsp. ground flax seed3 tbsp. water1 1/2 cups whole wheat flour 1 tbsp. baking powder1 tsp. baking soda1/2 tsp. salt
*Preheat oven to 350 degrees*
1. Mix the flaxseed and water in a small saucepan and bring to a simmer on the stove. Stir continuously for 3 min., then remove (this is a vegan egg-substitute).
2. In a large mixing bowl combine pumpkin, honey, sugar, oil, applesauce, pumpkin pie spice, maple, vanilla, and flaxseed/water mixture. Mix WELL (it should not be lumpy-- watch out for the flax to be sure that it is not clumping).
3. In a separate bowl combine dry ingredients and sift to be sure there are no lumps.
4. Add the dry ingredients to the wet and mix just until combined. Do not overmix.
5. Pour into a greased muffin pan.
6. Bake for 10-12 minutes.
Makes 12 medium-sized muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CJOHN050.
1. Mix the flaxseed and water in a small saucepan and bring to a simmer on the stove. Stir continuously for 3 min., then remove (this is a vegan egg-substitute).
2. In a large mixing bowl combine pumpkin, honey, sugar, oil, applesauce, pumpkin pie spice, maple, vanilla, and flaxseed/water mixture. Mix WELL (it should not be lumpy-- watch out for the flax to be sure that it is not clumping).
3. In a separate bowl combine dry ingredients and sift to be sure there are no lumps.
4. Add the dry ingredients to the wet and mix just until combined. Do not overmix.
5. Pour into a greased muffin pan.
6. Bake for 10-12 minutes.
Makes 12 medium-sized muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CJOHN050.
Nutritional Info Amount Per Serving
- Calories: 196.9
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 328.7 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 3.2 g
- Protein: 2.6 g
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