"These secretly healthy vegan pumpkin muffins are soft, fluffy & moist, made with whole grains and lightly sweetened for a wholesome breakfast."
Healthy Vegan Pumpkin Muffins
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1 tablespoon molasses
- 1/3 cup walnut butter or almond butter
- 1 tablespoon lemon juice or vinegar
- 5 tablespoons soy milk
- 1 teaspoon vanilla extract
- 1 2/3 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/2 cup pecans or chocolate chips, optional
Method
Step 1
Preheat oven to 400°F. Line or grease a 12-cup muffin pan and set aside.
Step 2
In a large bowl, combine pumpkin, applesauce, maple syrup, molasses, walnut butter, vinegar, milk, and vanilla extract.
Step 3
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Step 4
Add the flour mixture to the wet ingredients and use a spatula to gently fold the flour into the wet ingredients. Be sure to scrape the bottom and sides of the bowl for flour. When most of the flour has been mixed in, add your add-ins (if using), and fold a couple more times until just combined and no dry flour is left.
Step 5
Divide batter among muffin cups and bake at 400°F for 5 minutes, then reduce temperature to 350°F and bake another 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 6
Let the muffins cool in the pan for a couple minutes, then remove to wire rack to finish cooling. Store leftovers in an airtight container at room temperature for 2-3 days, or freeze for longer storage.