Vegan Pumpkin Cream Cheese Muffins. Instructions. Vegan pumpkin muffins studded with chocolate chips. The vegan vanilla frosting is super creamy and decadent and goes perfectly with all the other flavours. How To Make Vegan Pumpkin Muffins: You will find full instructions and measurements in the recipe card at the bottom of the post. Fill muffin molds 2/3 of the way full. Some changes; I used regular sized Guittard dark chocolate chips (prob. Vegan, soy-free. Add batter by the large spoonful to lined 12 cup muffin tin, filling just to the rim (shown above). How to make these Gluten-Free Vegan Chocolate Pumpkin Muffins. That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. Super moist, simple, and the perfect fall breakfast or snack. For non-vegan friends and family: don’t worry, the taste of a muffin that is free from eggs is second to none. Put all the dry ingredients in a bowl and combine. Bake in the oven for 20 – 25 minutes (shown below). Start by mixing all your wet ingredients in a bowl. Grease or line the cups of a 12-cup muffin tin. To celebrate the beginning of October and my veganversary, I made a little sweet treat. I bet you’d love these Whole – Wheat Raspberry & Peach Ginger Muffins – they’re pure beauty and just oozing with prime Summer fruit! Baking Soda; Spices – You will need cinnamon, ginger, cloves, nutmeg, and salt. Makes one dozen muffins. It’s the fall season and what better way to celebrate than with a batch of the most delicious and easy vegan pumpkin muffins ever! Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours. Whisk together the flours, baking soda, cinnamon, nutmeg, cloves, … ; Whisk the flour, baking powder, cinnamon and salt in a large bowl.Whisk the eggs, maple syrup, oil and vanilla in a … The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife. Grease a large (or standard) muffin tin lightly with oil. Don’t over-mix as this will make your muffins dense and gummy. Easy One Bowl Pumpkin Spice muffins with vegan cream cheese filled in them. I made these for Thanksgiving to be our pumpkin item and they were delicious! Pumpkin pie filling has added sugar and spices and would make the bread too sweet. Directions. 2/3 cup muscovado sugar* (packed // or sub organic brown sugar or coconut sugar) 1/4 cup maple syrup. I also like that it uses the whole can of pumpkin. Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Vegan Pumpkin Tahini Chocolate Chip Muffins. Yeah! The taste is brilliant and the texture is so close to those not-so-healthy muffins. The fiber and niacin in spelt can improve cardiovascular health and decrease the risk of heart disease, and the combination of magnesium and fiber in spelt flour may lower the likelihood of developing type 2 diabetes. Vegan Pumpkin Tahini Chocolate Chip Muffins. Pull from oven and let the muffins cool for 10 minutes in the pan before transferring them to a wire cooling rack. It’s perfectly sweetened and brimming with warm fall spices! Use a spoon or whisk to mix thoroughly. This is a summary of the process to go along with the process photos. Combine the flour, salt, baking soda, baking powder, cinnamon, and ginger in a large mixing bowl. Fit Pakora Muffin Lemabor's fit cuisine. Preheat the oven to 350°F (180°C). Thanks for sharing and I love reading your recipes and stories. To freeze, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 – 3 months. SHOP     SUBSCRIBE   |   RECIPE INDEXÂ, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). Yeah! In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry. That is a mouthful, hey? However, if you use a larger can or made a smaller batch, you might have leftover puree. The Demerara sugar really gives these muffins the most beautiful little crunch, but if you don’t have it in your pantry, you can also finish them by brushing each top with a little melted butter (after they bake) then inverting the muffin into a cinnamon-sugar mix (2 tablespoons of granular sugar with 1 tablespoon cinnamon). That is a mouthful, hey? Ingredients: 2 1/4 cups spelt flour. That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely. In the same bowl as the chia mixture, whisk together the wet … 1 tsp vanilla extract. Tender and moist vegan pumpkin chocolate chip muffins made with wholesome ingredients like tahini and whole grain flour, these vegan muffins are the best of healthy indulgence. Follow these instructions for Vegan Pumpkin Bread for more details. Whisk together the flours, baking soda, cinnamon, nutmeg, cloves, … Bake: Place on the center rake in the oven and bake for 20 – 25 minutes. 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin … Bake the loaves for 45-55 minutes (depending on the size of the loaf pan). Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. I sure hope not because I can’t get enough of the season for pumpkin spice everything. (Vegan) Spelt Flour Zucchini – Maple Muffins – Baker by Nature. This site uses Akismet to reduce spam. Perfectly fluffy pumpkin molasses muffins, made gluten, dairy, eggs, refined sugars, nuts, gums, and oils -- a great breakfast muffin or snack on the go! 1 cup spelt flour … Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack. Are you tired of pumpkin yet? Preheat the oven to 375 degrees Fahrenheit. Think: seeds, dried fruit, spelt … Vegan Pumpkin Muffins – Full of pumpkin flavor and fall spice, this healthy vegan muffins recipe is made in one bowl with simple ingredients from your pantry and bakes up perfectly moist and flavorful! These muffins are made from a flour called whole spelt … That is right! Vegan Spelt Pumpkin Chocolate Chip Muffins! Don’t overmix. I put some vegan chocolate chips in some – moist and delicious! Preheat the oven to 350º F. Combine the first 6 (dry) ingredients in a mixing bowl and stir until completely combined. I made a substitution because I don’t eat white flour- I used 1.5 cup of sprouted spelt flour in place of 1.5 unbleached all-purpose flour and it was PERFECT!! Check out Vegan Baking for Everyone for recipes, tips, vegan how-to guides, and much more! Preheat the oven to 375 degrees Fahrenheit. You’ll need pumpkin puree, oil, plant-based milk and vanilla. You can also freeze these muffins for up to 2 months. Pro Tip: I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. Enjoy! 1/2 cup), homemade apple sauce (kind of chunky) and a little bit more of the canned pumpkin than the recipe (eyeballed it instead of measured) and they still turned out delicious. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio. A pumpkin spice latte in one hand, a double chocolate pumpkin … Don’t over … In a large bowl, mix all the dry ingredients and keep ready. 9. That’s your flour, baking soda, salt, and spices. Please keep in mind that spelt … PRIVACY POLICY + DISCLAIMERS     : This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! That is right! These muffins are a variation of last year’s Vegan Cheesecake Muffins. Instructions. 3/4 teaspoon cinnamon. Are you tired of pumpkin yet? Keywords: vegan pumpkin muffins, pumpkin muffins recipe, easy pumpkin muffins, Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista.  Learn more about TSV →, ABOUT     Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). Start by mixing all your wet ingredients in a bowl. CONTACT     Optional add-ins: For a nice change, add ½ cup of chocolate chips or chopped nuts such walnuts or pecans. It’s made in one bowl and ready in 30 minutes. Preheat the oven to 350º F. Combine the first 6 (dry) ingredients in a mixing bowl and stir until completely combined. In a small bowl whisk together flour, baking soda, spices, and salt. How To Make Vegan Pumpkin Muffins. Ingredients: 2 1/4 cups spelt flour. Applesauce varies a lot. An easy, fail-proof, autumnal pastry that will warm up your home and fill you up. Lightly grease a muffin tin. It’s made with a whole can of pumpkin puree for the most incredible pumpkin flavor! A delicate drizzle of real maple syrup icing, adds the perfect finishing touch. © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips. Pumpkin Puree – Make sure to use canned pumpkin and NOT pumpkin pie filling. This pumpkin muffins recipe is a spin off from my highly rated Vegan Pumpkin Bread and is just as delicious, but in easy to pack, grab-n-go muffins. Instructions. Pro Tip: Make sure to whisk the dry ingredients together. I topped all the muffins with the cinnamon/sugar and it was good but definitely not needed. How to Make Vegan Pumpkin Muffins. Set aside. In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt). Honest! Vegan Spelt Pumpkin Chocolate Chip Muffins! Just like your banana muffins these were excellent! BULK MODE BANANA-PUMPKIN PROTEIN MUFFINS Servings: 9 Macros Per muffin: 43g Carb / 11g Protein / 9g Fat Ingredients 1.5 Tbsp Ground flax 2 Tbsp Ripe banana 1 C. Pumpkin puree ¾ C. Coconut sugar ¼ C. Maple syrup ¼ C. Extra virgin olive oil 1.5 tsp Vanilla extract 2 tsp Baking soda ¼ C. Sea salt (fine) 1.5 tsp Pumpkin pi These festive, orange-hued beauties come together in a pinch and require a fairly short list of easy-to-find ingredients. How To Make Vegan Blueberry Muffins. Jump to Recipe Print Recipe Total Time: 35 mins. That is right! Ingredients & Substitutions. flax oil, rolled oats, orange juice, ground cinnamon, ice cubes and 1 more. Hi, I’m Sarah. Hi! : This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Fill up your muffin molds about 2/3rds of the way full. Preheat your oven to 375 degrees F (190 C). If you give one of these recipes recipe a try, snap a photo and share it on Instagram. Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snac… While the oven is preheating, take a large mixing bowl and combine baking powder, salt, cinnamon, sugar, nutmeg and baking soda. I made these muffins for our church several weeks ago, substituting more applesauce to replace the oil. In a separate bowl (or liquid measuring cup) mix together your wet ingredients. Step: Bake the muffins for 18-20 minutes.Do a toothpick test to see if the muffins are done. All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour. Vegan Breakfast Recipe Makes 12 regular size muffins. This is my new all time favorite healthy muffin recipe. It’s easy. Sprinkle with the optional chopped pepitas. Let thaw in the refrigerator or on the counter. May 21, 2015 - This is my new all time favorite healthy muffin recipe. Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a bowl; … It’s easy. By Angela Liddon. I might have and I'm not sorry. Combine the wet ingredients with the dry, mixing until you have a uniform batter. I bet you’d love these Whole – Wheat Raspberry & Peach Ginger Muffins – they’re pure beauty and just oozing with prime Summer fruit! Preheat the oven to 400 degrees and grease a 12 cup muffin tin. Grease a 12-cup muffin tin or line cups with paper liners. BULK MODE BANANA-PUMPKIN PROTEIN MUFFINS Servings: 9 Macros Per muffin: 43g Carb / 11g Protein / 9g Fat Ingredients 1.5 Tbsp Ground flax 2 Tbsp Ripe banana 1 C. Pumpkin puree ¾ C. Coconut sugar ¼ C. Maple syrup ¼ C. Extra virgin olive oil 1.5 tsp Vanilla extract 2 tsp Baking soda ¼ C. Sea salt (fine) 1.5 tsp Pumpkin pi 1.5 batches flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water as original recipe is written) 2 Tbsp mashed ripe banana. And apple cider vinegar helps them rise and adds a nice tangy flavor. This recipe is super easy! Recipe Notes: As every oven is a bit different, it’s best to do a toothpick test to check if the muffins … Instructions. Cinnamon Sugar Doughnut Muffins … Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners. Instructions. Recommended Equipment: I love using my USA Pan Muffin Tin, and these parchment paper muffin liners (