Vegan Pumpkin Muffin Top Cookies

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4.4 of 5 (21)

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.

Minutes to Prepare: 5

Minutes to Cook: 18

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.