Vegan Pumpkin Muffins


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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 168.7
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 322.5 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Vegan Pumpkin Muffins calories by ingredient


Introduction

Egg and dairy free. Good source of fiber and omega 3's! If you play with the recipe and improve it, please tell me. :) Egg and dairy free. Good source of fiber and omega 3's! If you play with the recipe and improve it, please tell me. :)
Number of Servings: 24

Ingredients


    22 packets Stevia Plus
    1 cup Vegan Flax Egg Replacer
    1.5 cups Water
    2 tsp Baking Soda
    1 tsp Baking Powder
    1 tbsp Ground Allspice
    3.5 cups Whole Wheat Flour
    1 tsp Ground Nutmeg
    1 tsp Ground Cinnamon
    1/2 tsp Ground Cloves
    1 Can (15 to 16 oz) Pumpkin
    1 cup Chopped Walnuts
    1/2 to 1 cup "Craisins" Cranberries
    1/2 cup Canola Oil
    1/2 cup pureed Banana

Directions

Preheat oven to 350. Sift all dry ingredients together in a bowl. Mix all wet ingredients in separate bowl. Gently fold dry and wet together until batter is formed. Spoon batter in to 2 lined or oiled standard size muffin pans (12 muffins per pan). Bake for 30 minutes or until toothpick comes out clean. I didn't actually measure the time they took to bake. :)

Number of Servings: 24

Recipe submitted by SparkPeople user THELADYWEASEL.