Vegan Pumpkin Muffins
User Reviews
4.4
Vegan Pumpkin Muffins
Description
These Vegan Pumpkin Muffins mix dry ingredients including flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and sea salt with wet ingredients made from pumpkin puree, coconut sugar, maple syrup, vanilla, melted coconut oil, applesauce, and a flaxseed-based egg substitute. The batter is folded just until combined to keep the muffins tender and light.
Baked at 350°F for 18-20 minutes, the muffins develop a soft crumb with a moist interior and gentle pumpkin spice aroma. The flax egg helps achieve a suitable structure and binding for a vegan bake.
The recipe yields about 10 standard muffins. Mini muffins can be made using a smaller pan with shorter baking time. Gluten-free flour can substitute wheat flour if desired. Serving muffins fresh is best, but they can be stored and reheated as preferred.
No additional reheating or storage instructions are specified, but standard muffin handling is implied.
Ingredients
- 1 ⅔ cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt sea salt
- 1 cup pumpkin puree canned or homemade
- ¾ cup coconut sugar
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla
- 1 Tablespoon coconut oil melted
- ¼ cup applesauce unsweetened
- 1 Flaxseed used as egg substitute
- ½ cup chocolate chips mix-ins, chopped pecans
- ½ cup pecan
- ½ cup dried fruit
Instructions
- Preheat oven to 350°F.
- Prepare a muffin pan by spraying it with cooking spray or lining it with silicone liners.
- Make your flax egg by whisking together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until it forms a gel-like consistency.
- In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
- In a medium bowl, mix together the wet ingredients and sugar (pumpkin, coconut sugar, maple syrup, vanilla, oil, applesauce and flax egg).
- Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in any mix-ins if using.
- Place batter into the muffin pan by the spoonful filling each cavity about ¾ full. The batter should be enough to make 10 muffins. Place on the center rack of your oven.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool before removing from pan and serving.
- Store muffins in a container at room temperature for 2-3 days, in the refrigerator for up to one week or in the freezer for up to 3 months.
Notes
- To make mini muffins, use a mini muffin pan and bake for 12-14 minutes, yielding about 32 mini muffins.
- For gluten-free muffins, substitute the flour with 1:1 gluten-free all-purpose flour blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 216kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 265mg | 11% |
| Potassium | 254mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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