Vegan Pumpkin Muffins
User Reviews
5
Vegan Pumpkin Muffins
Description
The recipe uses canned pumpkin and white whole wheat flour as base ingredients, supplemented with vegan buttermilk made from non-dairy milk and apple cider vinegar for tender crumb development. Flaxseed meal mixed with water acts as an egg substitute, binding the ingredients without altering flavor. Pumpkin pie spice provides warming notes, complemented by mini dairy-free chocolate chips which add bursts of sweetness.
Baked at a high temperature initially, the muffins rise well while maintaining moist interiors. The texture is somewhat thick and hearty due to the whole wheat flour but balanced with sugars to enhance sweetness. These muffins are fitting for a fall-themed breakfast, snack, or lunchbox treat.
Mix the wet and dry ingredients gently to avoid tough muffins, leaving some dry flour spots is acceptable. For mini muffins, adjust baking time accordingly. Flaxseed meal can be replaced with an egg if not avoiding animal products. Spices can be modified for milder flavor by using cinnamon instead of pumpkin pie spice.
Ingredients
- 1 cup pumpkin canned
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar
- 1 TBSP flaxseed meal plus 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 chocolate chips mini, dairy-free
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
- Replace flaxseed meal "egg" with one large egg if not vegan or egg-free.
- Whole wheat pastry flour or a mix with all-purpose flour can be used in place of white whole wheat flour.
- Mini muffins can be baked at 350ºF for 10-15 minutes; test doneness with a toothpick.
- Homemade pumpkin pie spice blend can be used instead of store-bought for control over spice levels.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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