|Nutritional Guidelines (per serving)|
|Servings: 1 dozen muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These healthy vegan pumpkin muffins comes from Sugar Ridge Retreat Centre in Canada. The recipe call for whole wheat flour and less sugar than other muffin recipes, making them a delicious wholesome fall breakfast or snack.
Another great reason to love this vegan pumpkin recipe? It doesn't need any egg replacer, so it's a great vegan option when you're all out.
- 2 cups whole wheat flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup soy milk (or another vegan milk substitute)
- 1 tablespoon vegetable oil
- 1/4 cup maple syrup
- 3/4 cup pumpkin puree
- Optional: 1/2 cup sliced almonds, sunflower seeds, or other nuts or seeds
- Optional: 1/2 cup raisins or dried cranberries or both
Gather the ingredients.
Preheat oven to 350 F and line or lightly grease a muffin tin or fill with liners.
Mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.
In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree.
Pour the wet ingredients into the dry ingredients and combine to make a smooth batter.
Mix in nuts, seeds, and dried fruit, if using.
Spoon the batter into muffin tins about 2/3 full, then bake for 20 to 25 minutes. The muffins should be golden brown, and a toothpick inserted in the center should come out clean. If not, keep them in the oven a few more minutes.
Serve and enjoy!