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Delicious Vegan Pumpkin Muffins

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"These vegan pumpkin muffins are something special! Wholesome, low in fat and sugar, with a gluten-free option. Perfect baking project for cold winter days with a cozy blend of warming spices."
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Ingredients

30 m servings 114 cals
Original recipe yields 12 servings (1 dozen muffins)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
  2. Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
  3. Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture; mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.
  4. Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.

Footnotes

  • Cook's Note:
  • You can substitute spelt flour or a gluten-free flour blend for the whole wheat flour.

Nutrition Facts


Per Serving: 114 calories; 1.8 g fat; 23.6 g carbohydrates; 3 g protein; 0 mg cholesterol; 319 mg sodium. Full nutrition

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