Vegan pumpkin gingerbread muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.5
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 248.3 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 2.4 g
- Protein: 3.8 g
View full nutritional breakdown of Vegan pumpkin gingerbread muffins calories by ingredient
Introduction
from www.ohsheglows.com from www.ohsheglows.comNumber of Servings: 12
Ingredients
-
1 tbsp chia seeds
1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
.33 cup Applesauce, unsweetened
3 tbsp Maple Syrup
1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
.5 cup, packed Brown Sugar
1.67 cup Arrowhead Mills Organic Unbleached White Flour (by WENDYERB)
1 tbsp Pumpkin Pie spice
1 tsp Baking Soda
1 tsp Baking Powder
.5 tsp Salt
.6 cup pieces or chips Walnuts
Directions
Combine chia and 3 Tbsp water and set aside.
Whisk dry ingredients (brown sugar=wet) together in large bowl.
Combine wet ingredients in another.
Add wet to dry ingredients. Stir only until all dry flour is mixed in. Fold in walnuts if using.
Spoon into muffin liners. Press extra walnuts in to top if desired. Bake at 350 degrees for 20 minutes. Let stand in muffin tin for five minutes. Then, remove and allow to finish cooling.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIENIGN.
Whisk dry ingredients (brown sugar=wet) together in large bowl.
Combine wet ingredients in another.
Add wet to dry ingredients. Stir only until all dry flour is mixed in. Fold in walnuts if using.
Spoon into muffin liners. Press extra walnuts in to top if desired. Bake at 350 degrees for 20 minutes. Let stand in muffin tin for five minutes. Then, remove and allow to finish cooling.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CARRIENIGN.