Vegan French Toast Casserole with Pumpkin Spice, Vegan Hair Products: Top Rated Shampoo, Conditioner, and MORE, Vegan Stuffed Mushrooms with Shallots and Garlic, Vegan Stuffed Shells with Cashew Spinach Ricotta, unsweetened almond milk (or other unsweetened dairy free milk). I’m allergic to bananas. They’re made with parchment paper which makes them easily peel away from the muffins without sticking! I’m a fan of Bob’s Red Mill Whole Wheat Pastry Flour. Aren’t these amazing! Miss you and your vegan muffins. Step 5: Whisk together whole wheat flour, baking powder, baking soda, spices, and brown sugar. It’s so hard to find a good dairy-free muffin recipe, and this one looks fantastic! I did some research and experimenting in the kitchen and what I discovered was that I could still enjoy baking while creating something delicious, healthy, and plant-based. Depending on the blend you use the batter could be wetter or drier. These are perfect! I have not tried using maple syrup only. Filed Under: Breakfast, Dessert, No Added Oil, Soy-free, sponsored post, Winter Tagged With: ginger, gingerbread, pumpkin, Vegan, whole wheat. They will be pretty moist on their own thought. Fortunately, they are some ways to prepare them relatively healthy. As far as eliminating the sugar all together, or using a natural sweetener, I would recommend trying muscadvado sugar. Pumpkin purée: This is the most important ingredient here! There’s no need to grab a packaged muffin mix. Learn how your comment data is processed. They are certainly one of my favorite recipes during the fall season. Thanks for sharing. These look delcious and great for the fall season! It provided me a sense of peace and calm. I love a healthy breakfast option and one with no guilt. Your email address will not be published. « WFPB Diet: The Ultimate Guide to Start a Whole Food Plant-Based Diet, Plant-Based vs. Vegan | What’s the difference? These were fluffy and perfect! I can’t wait to try this recipe! If you'd like, you can fold in 1/2 cup of chocolate chips, or chopped nuts. I want one of these immediately! Vegan Pumpkin Gingerbread Muffins with No Added Oil, ,coconut sugar, or sweetener of your choice totaste, « Vegan Potato Chiles Rellenos with an Oil-free Option, Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal ». Sugar: I used coconut sugar here so these muffins are refined sugar-free. This is at no added cost to you and allows me to keep making new recipes to share! I use whole food plant-based ingredients to create a delicious compromise in the kitchen. For example, it’s easy to swap out all-purpose flour for whole wheat flour. These Healthy Pumpkin Muffins made with chocolate chips are vegan, refined sugar-free and oil-free. For more information, please see my full disclosure policy. If you’ve tried my Vegan Pumpkin Muffin recipe, please rate it and let me know how it turned out. I can’t get enough pumpkin this time of year! I would recommend adding additional pumpkin. You could certainly bake it in large muffins or a baking pan. Would live to try this. This morning when I was doing my grocery shopping I couldn’t help but notice that the fall flavors, pumpkin in particular were taking over the shelves. Don’t over mix your dry ingredients with your wet ingredient to avoid tough muffins. Required fields are marked *. These fall-inspired Healthy Pumpkin Muffins are moist and fluffy, easy to make and made out of wholesome nourishing ingredients. No more amazing pumpkin bread, pumpkin lattes, or pumpkin pie. In a small bowl, combine the topping ingredients and set aside until batter is ready. Thank you..I only have regular muffin tins or a square pan, so I will check the bake time as you suggest. Step 8: Line muffin tin with muffin cups. Love this recipe, it was definitely a hit at our house . They love these muffins as an after school snack, and a quick breakfast in the morning. Oh yum, I love the idea of pumpkin in a muffin! Step 3: Add applesauce, almond milk, and pumpkin puree. Would that require more sweetener? I hope you find some other recipes you want to try! This one is my favorite! This morning when I was doing my grocery shopping I couldn’t help but notice that the fall flavors, pumpkin in particular were taking over the shelves. I’m always amazed at vegan recipes that are wonderful and so much healthier! You can do that by adding 1 tablespoon of chia seeds to a small dish and top with 2 1/2 tablespoons of water. These little vegan pumpkin gingerbread muffins are just need you need to celebrate autumn. I often find pumpkin bread almost too moist in its stickiness. Other vegan muffin recipes tend to be too dense and wet. Bake for 18-20 minutes or until toothpick comes out clean. Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). I don’t think you’ll need additional sweetener. But of course, you can choose your favorite sugar for this recipe! These little spicy muffins are soy-free and have no added oil. I added raisins and walnuts! I’ve been trying to get away from teflon non-stick bakeware because of the potential risks of the teflon coating. Pumpkin season is here, and I’m all in! All opinions and this delicious recipe are mine alone. I’m glad you were able to reduce the sugar, and they still came out delicious. No materials may be used without permission. Stir until just combined. It is partially refined, but not as much so as brown sugar. Do not over stir. YUM!! Your email address will not be published. I used about 1/4 and 2 tbsp of brown sugar, rather than the whole 3/4 cup. Will make again and am sure they will turn out right!!! Set aside. I would not recommend using almond flour. It brought back memories of cooking in the kitchen with my mom. In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. I can seriously see myself making your vegan pumpkin gingerbread albeit with gluten free flour. You can choose to spray the inside of the muffin cups with cooking spray so the muffins easily peel away from the paper or use parchment paper muffin cups. You’re going to love these Vegan Pumpkin Gingerbread Muffins and you would never guess that they have no added oil! I’m making another batch this weekend! You can also sub the brown sugar for coconut sugar at a 1:1 ratio. I made this with an AP gluten free flour blend and they turned out absolutely delicious. Made these this morning and they were perfect and delicious! I put one can not 1cup pumpkin purée!!! While the recipe calls for brown sugar, you can use coconut sugar, maple syrup, date syrup, or really any sweetener as long as you add it bit by bit until it’s just as sweet as you want it to be. Baking Powder + Soda: Helps the muffins to rise! And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices. Hi Julie! What more could you ask for? Using the same bowl, add in the wet ingredients. You can do that by cooking up some pumpkin, then adding the pumpkin to a food processor or a blender and puréeing it until smooth. I’m going to have to try find pumpkin for them, but could really do with one right now with a cup of tea hahaha. For more inspiration, you can follow my Pinterest Account. You could use coconut oil as a substitute for the applesauce. Thanks!! Bake for about 13 to 15 minutes and your whole house will smell delicious. Thanks for sharing , Yes! My kids were playing with their legos while I was making these muffins, and the smell from the oven brought them running into the kitchen offering their services as my taste testers. There’s a hint of dark molasses sweetness under the spices and you can use the sweetener of your choice to taste. In a large mixing bowl, add in the whole wheat flour, coconut sugar, cinnamon, gingerbread spice, salt, baking powder and baking soda. Can’t wait for everyone to try it! Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. Basically, a pumpkin muffin recipe that tastes great and you can feel good about enjoying it. WIth the temps getting cooler, I can totally see my kids enjoying these muffins. Store at room temperature. What more could you ask for? Required fields are marked *. Sam’s Clubs have a bi-monthly magazine called Healthy Living Made Simple. Add applesauce, pumpkin, and almond milk. Baking powder and baking soda: Leavening agents that help the muffins get fluffy. And they look so fluffy! Sugar: Both white granulated sugar … Thank you! I want to dive head first into that shot of spices. Could it be made in an 8″ x 8″ cake pan? My husband who’s not a big fan of sweets in the morning likes to bring one with him to work as a snack between meetings. Yum! These muffins are moist and fluffy, giving off cozy fall vibes. Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. This recipe includes sugar but it’s reduced compared to the typical muffin recipe.