Vegan Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegan Pumpkin Muffins calories by ingredient
Introduction
These fall-flavored muffins are absolutely scrumptious! Even my non-vegan sister loved them. They are great for an on-the-go breakfast (amaaaazing with a latte!) or quick afternoon snack. I'll even have one for a dessert if my sweet tooth is acting up. This recipe makes 12 puffy, tender muffins. If you want to cut the calories, simply replace some or all of the oil with applesauce and leave out the brown sugar. Muffins are so versatile, so if you need to alter the ingredients at all, don't hesitate! These fall-flavored muffins are absolutely scrumptious! Even my non-vegan sister loved them. They are great for an on-the-go breakfast (amaaaazing with a latte!) or quick afternoon snack. I'll even have one for a dessert if my sweet tooth is acting up. This recipe makes 12 puffy, tender muffins. If you want to cut the calories, simply replace some or all of the oil with applesauce and leave out the brown sugar. Muffins are so versatile, so if you need to alter the ingredients at all, don't hesitate!Number of Servings: 12
Ingredients
-
1 1/2 cups canned pumpkin (NOT pumpkin pie filling)
1/2 cup honey
1/4 cup brown sugar
1/2 cup canola oil
1/3 cup applesauce
1 tbsp. pumpkin pie spice
2 tsp. vanilla extract
1 tsp. maple extract
1 tbsp. ground flax seed
3 tbsp. water
1 1/2 cups whole wheat flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Directions
*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.