With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Jennifer Smith is a simple housewife with two kids. Vegan Pumpkin Cream Cheese Muffins. How To Make Vegan Pumpkin Muffins. Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin! Make sure to use pumpkin puree and not pumpkin pie filling. For sure! How to Make Vegan Pumpkin Muffins. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours. I am a classically trained chef and professional photographer. In a separate bowl (or liquid measuring cup) mix together your wet ingredients. Make with or without cream cheese. By the time I wanted one they were gone! Vegan Pumpkin Muffins (Oil-free) Brandi Doming. Grease a 12-cup muffin tin or line cups with paper liners. … Start by mixing all your wet ingredients in a bowl. Preheat oven to 400F. Applesauce varies a lot. Are you tired of pumpkin yet? In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry. If you have vegan skeptics in your house, don’t worry. 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … In a large mixing bowl, whisk together the dry ingredients (i.e., spelt flour, sunflower seeds, pepitas, … 2/3 cup muscovado sugar* (packed // or sub organic brown sugar or coconut sugar) 1/4 cup maple syrup. With an ice cream scoop, you can ensure the muffins are equally sized as well. It is important to know that not all gluten-free flour blends are created equal when it comes to vegan baking. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. Make sure to tag, Preheat the oven to 350 degrees F. Spray a. And there you have it, one bowl vegan pumpkin muffins made easy and healthy! BULK MODE BANANA-PUMPKIN PROTEIN MUFFINS Servings: 9 Macros Per muffin: 43g Carb / 11g Protein / 9g Fat Ingredients 1.5 Tbsp Ground flax 2 Tbsp Ripe banana 1 C. Pumpkin puree ¾ C. Coconut sugar ¼ C. Maple syrup ¼ C. Extra virgin olive oil 1.5 tsp Vanilla extract 2 tsp Baking soda ¼ C. Sea salt (fine) 1.5 tsp Pumpkin pi Pumpkin Puree – Make sure to use canned pumpkin and NOT pumpkin pie filling. Don’t over-mix as this will make your muffins dense and gummy. Vegan pumpkin muffins studded with chocolate chips. Warm spices, full of pumpkin, all whole grain Spelt flour. Vegan Spelt Pumpkin Chocolate Chip Muffins! I put some vegan chocolate chips in some – moist and delicious! Are you tired of pumpkin yet? Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a bowl; … Fill up your muffin molds about 2/3rds of the way full. Let muffins cool a few minutes, move to wire rack. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio. Yes! Bake in the oven for 20 – 25 minutes (shown below). I sure hope not because I can’t get enough of the season for pumpkin spice everything. In a large bowl, mix all the dry ingredients and keep ready. This recipe calls for one (15oz) can of pumpkin puree. Perfectly fluffy pumpkin molasses muffins, made gluten, dairy, eggs, refined sugars, nuts, gums, and oils -- a great breakfast muffin or snack on the go! Ingredients & Substitutions. I bet you’d love these Whole – Wheat Raspberry & Peach Ginger Muffins – they’re pure beauty and just oozing with prime Summer fruit! Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Vegan Spelt Pumpkin Chocolate Chip Muffins! This is a summary of the process to go along with the process photos. To test for doneness, stick a toothpick in the center and it should come out clean. Preheat your oven to 375 degrees F (190 C). Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners. Enjoy these delicious muffins to the fullest! The Demerara sugar really gives these muffins the most beautiful little crunch, but if you don’t have it in your pantry, you can also finish them by brushing each top with a little melted butter (after they bake) then inverting the muffin into a cinnamon-sugar mix (2 tablespoons of granular sugar with 1 tablespoon cinnamon). To test for doneness, stick a toothpick in the center and it should come out clean. 1.5 batches flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water as original recipe is written) 2 Tbsp mashed ripe banana. Fall into fall with these deliciously moist and perfectly flavored vegan pumpkin muffins. Instructions. Scroll down to the bottom of the post for the full recipe. You can freeze pumpkin puree in an ice cube tray. It’s made in one bowl and ready in 30 minutes. Some changes; I used regular sized Guittard dark chocolate chips (prob. Vegan, soy-free. This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chip muffins !!! Set aside. Directions. Instructions. Bake: Place on the center rake in the oven and bake for 20 – 25 minutes. Step away from the Vegan Pumpkin Pancakes and use that pumpkin puree in this Double Chocolate Pumpkin Muffins recipe instead.. Or make both. 1/4 teaspoons salt. Combine the wet ingredients with the dry, mixing until you have a uniform batter. Preheat the oven to 400 degrees and grease a 12 cup muffin tin. Crumble Topping: 6 Tbsp One Degree Organics Sprouted Spelt flour 3 Tbsp dark brown sugar or coconut sugar 1/2 tsp pumpkin pie spice 3 Tbsp vegan butter, melted. That is a mouthful, hey? Preheat oven to 375 degrees F. In a large bowl, add the flour, sugar, baking powder, pumpkin spice, baking soda and salt, mix to combine. Baking egg-free pumpkin muffins is a piece of cake. Next batch I will not add the topping. That is a mouthful, hey? Follow these instructions for Vegan Pumpkin Bread for more details. If you give one of these recipes recipe a try, snap a photo and share it on Instagram. The best healthy pumpkin muffins EVER! 3/4 teaspoon cinnamon. For gluten-free muffins, I recommend using a 1:1 baking blend. Sprinkle with the optional chopped pepitas. Indulgent yet filled with wholesome ingredients, this is a great combination of ingredients that help you to top up your essential fatty acids. Follow me on Instagram, Facebook, and Pinterest and read more about me here. Pumpkin Puree – Make sure to use canned pumpkin and NOT pumpkin pie filling. They’re perfect for breakfast or light snack anytime of day, and I know you’re going to love them as much as we do! Your email address will not be published. Grease or line the cups of a 12-cup muffin tin. Jump to Recipe Print Recipe Total Time: 35 mins. I only had strawberry applesauce but it worked fine and didn’t alter the taste. Hi! Making blueberry muffins requires a handful of ingredients and a few simple steps: Make the batter: Mix together the wet ingredients with the sugar, stir to help soften the sugar granules (you can easily use a 2 cup measuring cup for this).In a large mixing bowl, mix together the flour, baking powder and salt (shown above). 1/4 teaspoons salt. Sprinkle on top of each muffin. These vegan pumpkin power muffins will do the trick. Vegan Pumpkin Tahini Chocolate Chip Muffins. Ingredients: 2 1/4 cups spelt flour. Preheat oven to 400 F. Combine flours, sugar, baking powder, spices and salt in a large bowl and whisk together. Melt the butter in the microwave or on the stovetop. The best healthy pumpkin muffins EVER! They are perfectly spiced (not too strong and not too light) and great for fall and winter baking. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. These muffins aren’t only healthy because of … These festive, orange-hued beauties come together in a pinch and require a fairly short list of easy-to-find ingredients. Whisk together all your dry ingredients in a bowl. (If you need your pumpkin bread to be gluten free AND vegan, use a 1:1 GF baking blend like this one in either of those two vegan pumpkin recipes.) This site uses Akismet to reduce spam. This is enough batter to make one 9×5 loaf or two mini loaves. Optional add-ins: For a nice change, add ½ cup of chocolate chips or chopped nuts such walnuts or pecans. However, these muffins may take a few minutes longer to bake since the batter will be chilled. Don’t overmix. Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack.  Learn more about TSV →, ABOUT     This is not only a nasty surprise to bite into but when the baking soda is not fully incorporated, the bread cannot rise as full and evenly. Serving – Serve these muffins immediately. To bake the muffins, preheat the oven and bake according to the instructions. The fiber and niacin in spelt can improve cardiovascular health and decrease the risk of heart disease, and the combination of magnesium and fiber in spelt flour may lower the likelihood of developing type 2 diabetes. 5. Yeah! Garnish with pumpkin seeds or chocolate chips. Preheat the oven to 350°F (180°C). You’ll need pumpkin puree, oil, plant-based milk and vanilla. By Angela Liddon. If you do much more, the muffins will spill over as they rise. Vegan Pumpkin Muffins – Full of pumpkin flavor and fall spice, this healthy vegan muffins recipe is made in one bowl with simple ingredients from your pantry and bakes up perfectly moist and flavorful! Fill muffin tin: Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside. MUFFINS. In the same bowl as the chia mixture, whisk together the wet … If you are looking for a pumpkin bread with no eggs, I recommend skipping this recipe and baking this Vegan Pumpkin Bread recipe or these Vegan Pumpkin Muffins instead. Definitely! Recipe Notes: As every oven is a bit different, it’s best to do a toothpick test to check if the muffins … Not only is today one of my favorite days of the year because, yay, OCTOBER, but ALSO it is the day I celebrate my veganversary. Think: seeds, dried fruit, spelt … ; Tip: Make … Don’t overmix. I think you’re going to love them. Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). In a separate bowl (or liquid measuring cup) mix together your wet ingredients. RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, these parchment paper muffin liners. For more of my favorite cooking tools, shop my kitchen essentials. 3/4 cup pumpkin puree. Some changes; I used regular sized Guittard dark chocolate chips (prob. To celebrate the beginning of October and my veganversary, I made a little sweet treat. Tomorrow I’ll get there sooner! To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) … Step away from the Vegan Pumpkin Pancakes and use that pumpkin puree in this Double Chocolate Pumpkin Muffins recipe instead.. Or make both. Bake the loaves for 45-55 minutes (depending on the size of the loaf pan). In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry. This is a summary of the process to go along with the process photos. 9. While the oven is preheating, take a large mixing bowl and combine baking powder, salt, cinnamon, sugar, nutmeg and baking soda. Start by mixing all your wet ingredients in a bowl. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave … Made in just 30 minutes! 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