Step 3: Add in the wet ingredients as well as the prepared chia egg. Love the photos too. 9. While the recipe calls for brown sugar, you can use coconut sugar, maple syrup, date syrup, or really any sweetener as long as you add it bit by bit until it’s just as sweet as you want it to be. YUM!! Flour: I’ve used whole wheat flour here because I was aiming for a healthier option than regular all-purpose flour. (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note). These moist pumpkin muffins with a crunchy pecan streusel topping are suitable for anyone on a vegan or dairy-free meal plan. Your email address will not be published. I want to dive head first into that shot of spices. Recipe Notes: As every oven is a bit different, it’s best to do a toothpick test to check if the muffins … These little vegan pumpkin gingerbread muffins are just need you need to celebrate autumn. You can do that by cooking up some pumpkin, then adding the pumpkin to a food processor or a blender and puréeing it until smooth. Could it be made in an 8″ x 8″ cake pan? Place muffin paper liners in your mini muffin pans. Chia Seeds: Needed for the vegan egg substitute. It may effect cooking time a little if you leave it out. It is refined sugar-free, oil-free and vegan! They are already portioned out into a two-bite size and they have no added oil. This reduces the amount of dishes I have to wash and sometimes I’m just lazy! These Healthy Pumpkin Muffins made with chocolate chips are vegan, refined sugar-free and oil-free. Or you could substitute the refined sugar with agave, maple syrup or coconut sugar. These are made with pumpkin puree and are free of refined sugar, so let the kids eat two without the guilt. Line 8 cups of a standard size muffin pan with paper or foil liners. Healthy Slow Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices. The pumpkin does 100% of the lifting to make it super soft and tender, no extra fat or added sugars required. Add all wet ingredients into a large bowl and whisk until well mixed: pumpkin puree, coconut oil, coconut sugar, maple syrup, flax eggs, non-dairy milk and vanilla. In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree. Vegan Pumpkin Pie with a Teff Flour Pecan Crust, Slow Cooker Pumpkin Coconut Caramel Sauce, Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal. Mix the flax seed and warm water together in another bowl. Chocolate Chips: Who doesn’t love chocolate chips in pumpkin muffins? These vegan pumpkin muffins (along with many other pumpkin baked recipes) calls for pumpkin pie spice. I used oat milk for this recipe! Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. The batter will approximately make about 9 normal sized muffins. Luckily this recipe has it all. These gorgeous vegan pumpkin muffins are yet another triumph from my homegrown pumpkins this year, alongside these super delicious vegan pumpkin cookies with chocolate chips!. (That means I make a commission if you use my affiliate link to buy the product.) Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Fall is in the air, so that means “Pumpkin Spice and Everything Nice!” This Vegan Pumpkin Spice Muffins Recipe is whole food plant based – no added oil or refined sugar. I am gonna use a gf flour blend. But of course, you can choose your favorite sugar for this recipe! Super moist and fluffy. Required fields are marked *. This recipe is fall-inspired and tastes absolutely delicious. Cinnamon & Gingerbread Spice: Both spices give me cozy fall vibes! In a large bowl you’ll combine the flour, baking soda, salt, and spices. Can’t wait to try this!! These quick and easy muffins are made with a sweet brown sugar crumb topping. Plus, this recipe contains NO OIL. In a small bowl, combine the topping ingredients and set aside until batter is ready. All opinions and this delicious recipe are mine alone. For gluten free do you think a gum is necessary? Nutrition (1 of 9 servings) Serving: 1 muffins Calories: 329 Carbohydrates: 52.6 g Protein: … Pumpkin pie spice is pretty much exactly what it sounds like: a blend of spices that are commonly used together to give pumpkin pie those warm flavors that many of us look forward to in fall. I just love this recipe Kathy. BEST VEGAN BLUEBERRY MUFFINS. If it’s too wet add more of the gluten-free blend and if it’s dry add more liquid. Bake for about 13 to 15 minutes and your whole house will smell delicious. Yes indeed, these pumpkin muffins are vegan and dairy-free! Add oat flour, oats, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt to the same bowl and whisk until no … Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. Then I guess I will be done with pumpkin … INGREDIENTS FOR PUMPKIN APPLE MUFFINS Apple and pumpkin combine to make these muffins soft and naturally sweet, while the cinnamon, ginger, and nutmeg add that iconic blend … Then you’ll measure out all the wet ingredients and combine in a smaller bowl. I’m making individual portions in mini muffin tins, adding in fiber-rich pumpkin and whole wheat to make them more filling, and pumpkin is doing double duty and replacing the fat too. Actually, this recipe is fairly easy to prepare. Filed Under: Breakfast, Dessert, No Added Oil, Soy-free, sponsored post, Winter Tagged With: ginger, gingerbread, pumpkin, Vegan, whole wheat. Can I just do the molasses and leave it at that? You can make 11-12 muffins if you really want to fill all of the muffin tins, but they’ll be a little tinier and require less baking time. These muffins turned out fabulous. Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it. Combine the rest of the wet ingredients in a small bowl then add in the flax mixture. This is at no added cost to you and allows me to keep making new recipes to share! Vegan Pumpkin Muffins, to be exact. Love that cinnamon and gingerbread spice. They’re so moist and soft, even with no butter, eggs, dairy, refined flour or sugar. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Mini Muffins Worth Fighting For. I have been eating those little muffins for days and I still can’t get enough of them! Win-win! Your email address will not be published. Treat yourself with pumpkin latte mini muffins! You don’t need to venture out to a coffee shop for these sweet treats- making homemade pumpkin muffins is … Place cupcake liners in a standard, 12-cup muffin pan. That’s makes them really oil-free. Learn how to make the best healthy pumpkin muffins from scratch! What more could you ask for? I used pumpkin for all the oil and these can be slightly under baked if you want them extra moist. I substituted the oil for runny roasted almond butter and it came out absolutely moist and super delicious! The only change I made was using more pumpkin pie spice than ginger, as I wanted more of that flavor than gingerbread. Instructions. Step 4: Whisk, until the ingredients are well combined and a batter forms. ), and they have the same sweet flavor as pumpkin pie! Will definitely make again as I have another cup of pumpkin. How long would these bake if you used regular muffin tins? Thank you..I only have regular muffin tins or a square pan, so I will check the bake time as you suggest. For more information, please see my full disclosure policy. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free. WIth the temps getting cooler, I can totally see my kids enjoying these muffins. Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. Thank you so much! I love a healthy breakfast option and one with no guilt. It's oil free. They’re also easy to make (you just need 1 bowl and a fork! They will be pretty moist on their own thought. A nice thick batter is also ideal for good muffins and this is what we have here. Sam’s Clubs have a bi-monthly magazine called Healthy Living Made Simple. I can’t wait to try this recipe! Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). You can either buy it canned or you can make it yourself. Thank you! There is also a gluten … Delicious. Set aside. These fall-inspired Healthy Pumpkin Muffins are moist and fluffy, easy to make and made out of wholesome nourishing ingredients. I love all things gingerbread AND pumpkin. Miss you and your vegan muffins. Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. I used paper liners so I was able to skip oiling the pan. It’s so hard to find a good dairy-free muffin recipe, and this one looks fantastic! Preheat the oven to 350°F. Weigh your pumpkin purée to make sure you use the right amount. Whisk until everything is well combined. Pumpkin purée: This is the most important ingredient here! ; In a large bowl, whisk the chickpea flour, coconut sugar, flaxseed meal, pumpkin pie spice and salt, breaking up any and all lumps in the chickpea flour. If you are scratching your head about what pumpkin pie spice, fear not. Required fields are marked *. If you are looking for some other tasty but wholesome treats, don’t worry I’ve got you covered. You could certainly bake it in large muffins or a baking pan. You can do that by adding 1 tablespoon of chia seeds to a small dish and top with 2 1/2 tablespoons of water. Basically, a pumpkin muffin recipe that tastes great and you can feel good about enjoying it. Step 2: Mix together the dry ingredients. No materials may be used without permission. Here are some suggestions for you: Finally, if you make these Healthy Pumpkin Muffins at home, make sure to tag me on Instagram @aboutannella! Add the Dry Ingredients. I am happy to see your recreations! I made these healthy chocolate chip pumpkin muffins very similar to the way I made these sweet potato muffins, minus the sweet potato of course.. First, combine the pumpkin puree, apple cider vinegar and milk.Set aside. 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