Vegan Pumpkin Muffins
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5.0
15 reviews
Excellent
Vegan Pumpkin Muffins
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Healthy Vegan Pumpkin Muffins made with whole grain flour, sweetened with maple syrup and coconut sugar, studded with chocolate chips. Vegan friendly using flaxseed meal – recipe can be adapted to incorporate eggs too!
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Ingredients
- 1 cup canned pumpkin
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar*
- 1 TBSP flaxseed meal + 3 TBSP water
- 3/4 cup non-dairy milk oat, cashew, etc. + 1 TBS apple cider vinegar
- 2 tsp vanilla extract
- 1 3/4 cups white whole wheat flour***
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice**** or 2 tsp ground cinnamon if you want less "spicy"
- 1/2 cup mini dairy-free chocolate chips
Instructions
- Preheat oven to 425ºF. Line a 12 cup muffin pan with silicone liners. (Or you may grease pan.)
- Make vegan "buttermilk": In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 minutes.
- Mix wet ingredients: In a large bowl add canned pumpkin, maple syrup, and coconut sugar. Whisk until evenly combined then add flaxseed "egg" and vanilla. Whisk until evenly combined. Pour in milk and gently stir to combine.
- Mix in wet ingredients: Add in whole wheat white flour, and sprinkle in baking powder, baking soda, salt, and pumpkin pie spice evenly over ingredients in bowl. Using large spatula, gently combine until all dry ingredients are almost incorporated (some dry flour spots okay), then fold in mini chocolate chips. Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
- Bake: Evenly distribute batter into prepared muffin pan, filling 3/4 full (I use my medium cookie scoop, and it's about 1.5 scoops). Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for 10-15 minutes before gently removing. TIP: if greasing pan, I use a butter knife to remove from pan.
- Cool: Transfer to wire rack and allow muffins to cool completely before storing. Muffins are best enjoyed within 3 days, but can be wrapped and frozen for 2 months.
Notes
- **If not vegan or egg-free, just substitute flaxseed meal for 1 large egg.
- ***All whole wheat pastry flour, OR half whole wheat/half all-purpose may be subbed
- You can make Homemade Pumpkin Spice using this simple recipe that uses just 4 ingredients!
- TO MAKE MINI MUFFINS: Grease or line mini muffin pan and fill cavities almost full. Bake at 350ºF for 10-15 minutes; tops may rise over slightly. Insert toothpick in middle, toothpick should come out clean when done
- Approx. nutrition info based on regular-sized (12) muffins
Nutrition Information
Show Details
Serving
1muffin
Calories
127kcal
(6%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
192mg
(8%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 127kcal | 6% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 192mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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