Tony Vs Vegan Pumpkin Muffins Food
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
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
THE BEST VEGAN PUMPKIN MUFFINS
this recipe went over really well with all the girls that i work with at the office. they have nicked named me "megan the vegan" because everything i make and bring to them is, well, vegan lol. i doubled the recipe so it made 24 muffins and they were all gone by lunch time.
Provided by Inklefritz19
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- pre-heat oven at 400 degrees.
- combine flour, salt, baking powder and spices in a meduim size bowl and set aside.
- mix pumpkin, soy milk, vegetable oil, and molasses until smooth.
- slowly add dry ingredients in with wet ingredience, and mix till smooth.
- grease 12 unit muffin pan.
- scoop batter into pan, filling each unit only 2 / 3 full.
- bake at 400 for 18 - 20 minutes, or until a toothpick comes out clean.
- cool and enjoy!
Nutrition Facts : Calories 262.9, Fat 9.5, SaturatedFat 1.3, Sodium 146.7, Carbohydrate 43.1, Fiber 0.8, Sugar 27.1, Protein 2.5
AMAZING VEGAN PUMPKIN MUFFINS
An amazingly moist yet fluffy pumpkin muffin recipe everyone will rave over!
Provided by littlemama4fun
Categories Pumpkin Bread
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 muffin tins with cooking spray.
- Combine all-purpose flour, brown sugar, white sugar, whole wheat flour, baking soda, cinnamon, allspice, salt, and baking powder in a large bowl. Mix in pumpkin puree and apples.
- Pour egg replacer into a bowl. Stir in applesauce gradually to avoid lumps. Whisk in oil. Add to the flour mixture; mix well until batter is smooth.
- Spoon batter into the greased muffin cups, filling each one almost to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 39.2 g, Fat 3.4 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 636.5 mg, Sugar 22.5 g
VEGAN PUMPKIN MUFFINS
These muffins are so good! I am not a vegan but look for recipes on vegan websites because they are economical to make. I love pumpkin and these muffins are a staple in my house during the fall. The recipe calls for pumpkin but you can also use any hard squash.
Provided by Jeniblynn
Categories Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream margarine and sugar.
- Add applesauce, pumpkin and spices.
- Mix well and add flour and baking soda.
- Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350°F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!
Nutrition Facts : Calories 199.3, Fat 4.5, SaturatedFat 0.9, Sodium 260.2, Carbohydrate 38.7, Fiber 3, Sugar 19.2, Protein 3.6
VEGAN PUMPKIN MUFFINS
These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.
Provided by avocadosammich
Categories Quick Breads
Time 37m
Yield 6 jumbo muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Grease muffin tins with vegetable shortening or spray on oil.
- Sift together dry ingredients (flour through cloves).
- In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
- Pour wet into dry and combine.
- Fill muffin tins 2/3 of the way.
- Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 494, Fat 19, SaturatedFat 2.5, Sodium 292.9, Carbohydrate 78.2, Fiber 1.5, Sugar 46.5, Protein 4.7
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