Luckily this recipe has it all. We also participate in other affiliate programs. Depending on the blend you use the batter could be wetter or drier. These fall-inspired Healthy Pumpkin Muffins are moist and fluffy, easy to make and made out of wholesome nourishing ingredients. Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. I’ve been working hard on my photography so that makes me feel great. The only change I made was using more pumpkin pie spice than ginger, as I wanted more of that flavor than gingerbread. Love that cinnamon and gingerbread spice. I substituted the oil for runny roasted almond butter and it came out absolutely moist and super delicious! If you are scratching your head about what pumpkin pie spice, fear not. Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Can I just do the molasses and leave it at that? Pumpkin Muffins can be prepared in various ways. I love all things gingerbread AND pumpkin. #SamsClubMag #CollectiveBias. I love that they are vegan since I have a few family members who follow the vegan diet. A bit of pumpkin puree adds some extra moisture and fall flavor, and maple syrup gives these cornbread muffins just a touch of sweetness! Cinnamon & Gingerbread Spice: Both spices give me cozy fall vibes! Can I just use 2 Tbs of the chia gel vs flax mixture? This is at no added cost to you and allows me to keep making new recipes to share! 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 … It seems like a lot of sweet. your photography is amazing, but most importantly this recipe WOW. I really like this avocado oil … I have divided this recipe up into three parts; the dry ingredients, the wet base, and the mix-ins. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Making The Best Pumpkin Muffins. Miss you and your vegan muffins. Treat yourself with pumpkin latte mini muffins! Mix the flax seed and warm water together in another bowl. Here are the ingredients that you will need for this healthy vegan pumpkin muffins no oil recipe. Will definitely make again as I have another cup of pumpkin. Fall is right around the corner and what better way to celebrate than with a batch of the tastiest vegan pumpkin muffins ever! I would start at 15 or 20 minutes and then test every 10 minutes until it’s done. Yum! While all of their suggestions for making the most of holiday calories aren’t vegan, there are some great tips that we all can use. We have just the pumpkin treat to sate your pumpkin needs, our Healthy Vegan Pumpkin Muffins are sure to please. YUM!! Preheat your oven to 350 degrees. *Recipe adapted from my 1-Bowl Vegan Pumpkin Bread and my Vegan Banana Crumb Muffins. It has the … Preheat oven to 350F (175C). Just printed the recipe, will give it a try! Thanks!! Milk: Use your favorite non-dairy milk here. Preheat oven to 350°F. Fortunately, they are some ways to prepare them relatively healthy. 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. Beautiful photos, too! This will be my go-to recipe for any potlucks this season. For more information, please see my full disclosure policy. Set aside. (If you don’t have these, you can spritz your muffin tin with nonstick baking spray. This site uses Akismet to reduce spam. You certainly can! These look delcious and great for the fall season! Required fields are marked *. Your email address will not be published. Add chocolate chips or nuts to … If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free. I haven’t used the chia gel before, but it should work. If it’s too wet add more of the gluten-free blend and if it’s dry add more liquid. They will be pretty moist on their own thought. Made in the blender, they are vegan, gluten-free, oil-free, flourless & 35 calories each! Whole Food Plant Based, vegan… Add the Dry Ingredients. Filed Under: Breakfast, Dessert, No Added Oil, Soy-free, sponsored post, Winter Tagged With: ginger, gingerbread, pumpkin, Vegan, whole wheat. 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!. These moist pumpkin muffins with a crunchy pecan streusel topping are suitable for anyone on a vegan or dairy-free meal plan. Preheat the oven to 350°F. And I have some chia gel already made. In a large bowl, sift the flour and mix it with the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Tender, fluffy, and perfectly spiced for fall, these … It’s all because of my pumpkin latte mini muffins. These quick and easy muffins are made with a sweet brown sugar crumb topping. Pumpkin purée: This is the most important ingredient here! thanks for the recipe! In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. I want to dive head first into that shot of spices. Prepare the Chia Egg by adding 1 tbsp of chia seeds to a small dish and top with 2 1/2 tbsp of water. You could certainly bake it in large muffins or a baking pan. My husband and I have been fighting. Terrific! They’re so moist and soft, even with no butter, eggs, dairy, refined flour or sugar. Instructions. Maple Syrup: Honey would also work well here if you don’t follow a strict vegan diet. So, earlier this week I made vegan pumpkin spice muffins and today I changed it up a bit and made vegan chocolate chip pumpkin bread. The batter will approximately make about 9 normal sized muffins. Mostly every vegan oil free muffin recipe I found was also gluten free. 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. If you are looking for some other tasty but wholesome treats, don’t worry I’ve got you covered. The vegan pumpkin bread came to be a few weeks ago on an unexpectedly chilly morning. I am gonna use a gf flour blend. Then you’ll measure out all the wet ingredients and combine in a smaller bowl. In a large bowl, combine the dry ingredients, sifting in … It's oil free. In a large bowl you’ll combine the flour, baking soda, salt, and spices. I do recommend that you use paper muffin liners to make clean up easier. I am happy to see your recreations! While I am not against gluten free I just had regular old whole wheat flour so the search continued. Required fields are marked *. Step 2: Mix together the dry ingredients. I use an Oxo Good Grips Food Scale and it’s the most useful item in my kitchen (well, one of them!).. How to make Vegan Pumpkin Muffins Preheat your oven, and line your muffin tin with baking cups. I love a healthy breakfast option and one with no guilt. It is refined sugar-free, oil-free and vegan! Healthy Pumpkin Muffins | Vegan + Oil-free. Whisk until everything is well combined. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). I can’t wait to try this recipe! What more could you ask for? For example, it’s easy to swap out all-purpose flour for whole wheat flour. Instead the pumpkin puree keeps them nice and moist. I prefer a smaller muffin, and got 18 out of the batch. There’s a hint of dark molasses sweetness under the spices and you can use the sweetener of your choice to taste. 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. I just made these, and I can’t stop eating them! I haven’t made the muffins using this method, so you’ll have to let me know how they turn out! Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. Mix everything together until a batter forms. Can’t wait to try this!! Nutrition (1 of 9 servings) Serving: 1 muffins Calories: 329 Carbohydrates: 52.6 g Protein: … You’re going to love these Vegan Pumpkin Gingerbread Muffins and you would never guess that they have no added oil! Then I guess I will be done with pumpkin … I used oat milk for this recipe! I used paper liners so I was able to skip oiling the pan. I love the combination of pumpkin and gingerbread—- adding to my list to try this week . Win-win! “Literally the best muffins I have ever had. Plus, this recipe contains NO OIL. It may effect cooking time a little if you leave it out. 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. Line 8 cups of a standard size muffin pan with paper or foil liners. Was looking for a vegan gingerbread recipe, and the addition of pumpkin sounds delicious! Yes indeed, these pumpkin muffins are vegan and dairy-free! You can do that by adding 1 tablespoon of chia seeds to a small dish and top with 2 1/2 tablespoons of water. WIth the temps getting cooler, I can totally see my kids enjoying these muffins. I used pumpkin for all the oil and these can be slightly under baked if you want them extra moist. Set aside. Add the dry mixture to the wet and stir with wooden spoon until it is just combined. Please note that this post may contain affiliate links. 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. These little spicy muffins are soy-free and have no added oil. Chocolate Chips: Who doesn’t love chocolate chips in pumpkin muffins? Love the photos too. These vegan pumpkin muffins (along with many other pumpkin baked recipes) calls for pumpkin pie spice. Step 3: Add in the wet ingredients as well as the prepared chia egg. Is it really Christmas without braised red cabbage, These roasted cauliflower steaks taste absolutely, How to make your own Pumpkin Pie Spice Blend, Vegan Pumpkin Spice Latte | Homemade + Healthy, Healthy Chocolate Banana Pancakes (5 Ingredients). In a small bowl, combine the topping ingredients and set aside until batter is ready. Combine the rest of the wet ingredients in a small bowl then add in the flax mixture. Bake for about 13 to 15 minutes and your whole house will smell delicious. 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. Mini Muffins Worth Fighting For. They are already portioned out into a two-bite size and they have no added oil. Your email address will not be published. You can use your favorite gluten-free blend in place of the wheat flour to make it gluten-free too! Bake for about 20-25 minutes at 180C°, or until the tops are golden and a toothpick comes out cleanly! I use a 1 1/2 tablespoon cookie scoop to make sure each mini muffin is the same size. Could it be made in an 8″ x 8″ cake pan? These muffins look great and their good for you! 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