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Tony V's Vegan Pumpkin Muffins

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Max Sand

"Totally delicious vegan pumpkin muffins."
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40 m servings 142 cals
Original recipe yields 15 servings (15 muffins)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with cooking spray.
  2. Mix fructose, flour, oat bran, cinnamon, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl.
  3. Whisk water and egg replacer together in another bowl until smooth. Stir in pumpkin puree and vegetable oil. Add fructose mixture; mix well to blend batter.
  4. Spoon batter into the greased muffin tins, filling each cup halfway.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.


  • Cook's Note:
  • Use high-altitude flour and enough egg replacer for 2 eggs if baking at high altitude.
  • Editor's Note:
  • The ratio for the egg replacer is based on the particular brand mentioned. Follow instructions on box if using a different brand.

Nutrition Facts

Per Serving: 142 calories; 4 g fat; 27.7 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 169 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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