How To Make Delicious Vegan Pumpkin Muffins
These pumpkin muffins are moist, low in fat, low in sugar, and enriched with warm and comforting spices. It’s so delicious, you won’t know it’s vegan.
Serves:
Ingredients
- Cooking spray
- 2cupswhole wheat flour
- 5tbspcoconut sugar
- 2tspbaking powder
- 2tspground cinnamon
- ½tspsalt
- ½tspbaking soda
- ½tspground nutmeg
- ½tspground allspice
- ¼tspground cloves
- ¼tspground ginger
- 1cuppumpkin puree
- 2tbsppumpkin puree
- ½cupapplesauce
- ½cupcashew milk
- 1tspvanilla extract
- 1tspapple cider vinegar
Instructions
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Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
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Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
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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 ¼ cup of the mixture into each muffin cup.
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Bake in the preheated oven for 20 to 23 minutes or until a toothpick inserted into a muffin comes out clean.
Nutrition
- Calories: 111.45kcal
- Fat: 1.50g
- Saturated Fat: 0.23g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.84g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 23.45g
- Fiber: 3.26g
- Sugar: 6.86g
- Protein: 3.01g
- Sodium: 166.29mg
- Calcium: 94.78mg
- Potassium: 203.96mg
- Iron: 1.24mg
- Vitamin A: 178.89µg
- Vitamin C: 4.67mg
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