Vegan Pumpkin Muffin Top Cookies


4.4 of 5 (21)
member ratings
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


Introduction

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

    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.

Member Ratings For This Recipe


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    Incredible!
    1 of 3 people found this review helpful
    These sound great!!
    For those who don't have non-stick cooking sheets (I don't): I line the sheets with parchment paper. Cookies etc. come off of that very easily!     - 3/23/11


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    Incredible!
    1 of 1 people found this review helpful
    I 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 helpful
    They 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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    yummy - 12/10/20


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    Incredible!
    Very good!!!! - 6/21/19


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    Incredible!
    very good as love pumpkin - 3/10/19


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    very tasty - 11/19/18


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    Can you use agave instead of sugar? - 10/12/12


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    these were awesome and amazing! very soft and delicious!!!! :D - 1/12/12


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    Very Good
    I made this recipe with truvia instead of sugar and they were delicious - 10/30/11


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    Very Good
    my kids will love these on super rushed school mornings! they ae yummy and filling. - 8/23/11


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    Good
    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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    These are really good. I did add an egg, as I am not vegan and they looked a little dry. They had really good flavor and were very moist. - 11/26/10


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    Very Good
    I did add an egg - sorry, I know that's not Vegan! I also used a whole can of pumpkin, because I didn't want to waste the rest. So my calorie counts were slightly different. However, these tasted great!!! - 5/18/10


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    trying to make healthy "treats" for my family will try this one - 2/27/10


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    Very Good
    VERY GOOD VERY EASY - 2/10/10


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    Very Good
    Very tasty. I followed the spices exactly but I think next time I'll add more ginger and cinnamon. - 11/26/09


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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!
    I thought these cookies were awesome and had plenty of flavor. I love pumpkin. I normally make a pumpkin bread, but that has too many calories. This is a nice replacement. Thanks for sharing them. - 11/8/09


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    O.K.
    I thought these had very little flavor, but the consistency was perfect. I might work on making them taste better, adding more vanilla or spices... - 11/6/09


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    Incredible!
    Very good! I made them for my co-workers and they were gobbled right up! - 10/23/09


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    Incredible!
    Sorry forgot to put the rating, excellent! - 9/15/09


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    Incredible!
    These cookies are great even my husband the meat eater loved them,he was shocked to find out that they were vegan! - 9/15/09


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    Incredible!
    These cookies are amazing. Even the guys at my husband's job want the recipe. - 9/9/09


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    Incredible!
    SO TASTY! And easy to make. They really do taste like a muffin top! - 7/29/09