VEGAN PUMPKIN MUFFINS
Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: Makes 12 muffins 1x
Category: Breakfast, Muffins
Method: Bake
Cuisine: Vegan, American
Ingredients
2 cups flour (spelt, all-purpose, whole wheat, or 1–1 GF)
2/3 – 3/4 cup sugar (organic pure cane or coconut)
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder- pinch of salt
1 can (15oz) 100% pumpkin puree or 1 1/2 cups fresh pureed
1/3 cup unsweetened applesauce or oil (olive oil or room temp coconut oil)
1/3 cup unsweetened plant milk
1 – 2 teaspoons vanilla- chopped pepitas (pumpkin seeds), optional topping
Instructions
Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, and non-dairy milk, mix well (shown above). Don’t overmix.
Fill muffin tin: Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
Bake: Place on the center rake in the oven and bake for 20 – 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.
Makes 12 muffins.
Store: Keep leftovers muffins on the counter in a covered container for up to 3 – 4 days. Keep longer in the refrigerator for 6 – 7 days.
To freeze, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 – 3 months. Let thaw in the refrigerator or on the counter.
NOTES:
If you don’t have baking soda on hand use 3 teaspoons baking powder.
Optional add-ins: For a nice change, add 1/2 cup of chocolate chips or chopped nuts such walnuts or pecans.
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Keywords: vegan pumpkin muffins, pumpkin muffins recipe, easy pumpkin muffins
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