Delicious Vegan Pumpkin Muffins Food

VEGAN PUMPKIN MUFFINS

Vegan Pumpkin Muffins image

Fall into fall with these deliciously moist and perfectly flavored vegan pumpkin muffins. An easy fall pastry that will warm up your home.

Provided by Sarah McMinn

Time 35m

Number Of Ingredients 16

Ingredients

1 3/4 cup all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 (15oz) can pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup apple sauce
1/2 cup coconut oil
2 tsp vanilla extract
2 tbsp vegan butter, (I use Earth Balance)
2 tbsp granulated sugar
2 tsp ground cinnamon

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

VEGAN PUMPKIN MUFFINS image

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

Ingredients

2 cups flour (spelt, all-purpose, whole wheat, or 1-1 GF)
2/3 - 3/4 cup sugar (organic pure cane or coconut)
3 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

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