• 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Totally delicious vegan pumpkin muffins.



Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with cooking spray.

  • Mix fructose, flour, oat bran, cinnamon, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl.

  • 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.

  • Spoon batter into the greased muffin tins, filling each cup halfway.

  • 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

141.9 calories; 1.6 g protein; 27.7 g carbohydrates; 0 mg cholesterol; 168.5 mg sodium. Full Nutrition