VEGAN PUMPKIN MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
- In a small bowl whisk together flour, baking soda, spices, and salt.
- In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
- Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean.
- Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
- To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar.
- Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Sodium 150 mg, Fiber 12 g, Sugar 13 g, ServingSize 1 serving
VEGAN PUMPKIN MUFFINS
Moist pumpkin muffins suitable for those who prefer a vegan meal plan.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 45m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
- Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
- Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
- Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
- Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
- Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
- Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
- Let cool for a few minutes before removing from the tins.
Nutrition Facts : Calories 234 calories, Carbohydrate 36.8 g, Fat 8.2 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 466.6 mg, Sugar 10.7 g
VEGAN PUMPKIN MUFFINS
Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
- In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don't overmix.
- Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
- 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.
- 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.
- , 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.
Nutrition Facts : Calories 131 calories, Sugar 12.8 g, Sodium 146.9 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 3.4 g, Protein 3.1 g, Cholesterol 0 mg
1-BOWL VEGAN PUMPKIN MUFFINS
Steps:
- Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten free flour and shake out excess.
- Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
- Add banana and mash, leaving just a bit of texture.
- Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
- Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
- Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
- Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
- Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
- Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It's better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
- Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
- Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.
Nutrition Facts : ServingSize 1 muffins, Calories 329 kcal, Carbohydrate 52.6 g, Protein 4.6 g, Fat 12.7 g, SaturatedFat 3.1 g, Sodium 341 mg, Fiber 4.9 g, Sugar 27 g
VEGAN GLUTEN FREE PUMPKIN BREAD (1-BOWL, OAT FLOUR)
Oat flour pumpkin bread is the best gluten free dairy free pumpkin bread & made in just 1-bowl! Moist, classic pumpkin bread that's lightly sweet, with perfect pumpkin spice flavors. It's secretly the best vegan gluten free pumpkin bread!
Provided by Demeter | Beaming Baker
Categories Breakfast
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients to the same bowl: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt.
- Whisk as long as you can-the batter will be thick. Switch to folding with a rubber spatula until no flour patches remain. Do not add additional liquids-the batter is meant to be very thick.
- Transfer batter into the prepared loaf pan. Using a clean rubber spatula, smooth batter into an even layer, with a gentle rise down the center-mimicking the shape of a perfect loaf. It is important to follow this step for the perfect loaf shape, as the batter will bake up very close to how it looks raw.
- Using a butter knife, cut a slit down the center (or off center, based on your preference, this is mine). Bake for 55-65 minutes. Mine took 60 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
- Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 161 calories, Sugar 10g, Sodium 49mg, Fat 8g, SaturatedFat 4g, Carbohydrate 23g, Fiber 2g, Protein 3g, Cholesterol 0mg
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