Vegan pumpkin gingerbread muffins

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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
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from from
Number of Servings: 12


    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


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.

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