Fluffy and soft, they are ideal for enjoying as a fall-inspired dessert or … Place muffins in the heated oven and bake for about 20 … Perfect for a quick fall breakfast or snack! 1/4 cup vegan margarine, softened 1/4 cup vegan cream cheese, softened 2 cups confectioners’ sugar 1 tsp. Pumpkin meets banana in these healthy pumpkin banana muffins that are so delicious you won’t be able to tell that they’re vegan. They’re made with simple ingredients like gluten-free & oat flours, warming pumpkin spices and topped with cinnamon sugar. Makes 12 muffins. You may add candied pecans, or pumpkin … Variation: Add a cup of chopped nuts, dried fruit, or vegan chocolate chips to the batter. Vegan Cream Cheese Frosting. Use fresh or canned pumpkin puree. Whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg together … Feel free to get creative with your mix-ins! Perfectly tender with just the right amount of pumpkin … Add in almond meal, baking powder, pumpkin pie spice, coconut … Preheat oven to 350F and prepare a muffin tin with muffin liners. This easy one-bowl recipe is ready in less than 30 minutes. vanilla extract. Enjoy these healthy pumpkin muffins for a wholesome breakfast, snack or even dessert! Add oats to a blender and pulse until ground into a flour. These vegan pumpkin muffins couldn’t be easier to make! Stir together the dry ingredients in a medium mixing bowl (all purpose flour, baking powder, baking … These Vegan Pumpkin Muffins … Top each with a teaspoon or two of the topping. Yes indeed, these pumpkin muffins are vegan and dairy-free! You don’t need to venture out to a coffee shop for these sweet treats- making homemade pumpkin muffins is … In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients all at once to the wet ingredients. Low carb, sugar free, Vegan #lowcarb #sugarfree … Ingredients 1 1/2 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 1/4 tsp ginger 1/2 cup brown sugar or coconut sugar for refined sugar free 2 whole bananas 1 cup canned pure pumpkin puree 1/4 … 3 cups ( 270 g) quick or rolled oats, blended into oat flour Memories of that fun dinner in San Francisco recently resurfaced, which left me craving both sushi and pumpkin muffins… But this time, I decided to bake these Healthy One-Bowl Pumpkin Mini Muffins instead so I’d have enough room to fully enjoy both!. This recipe is fall-inspired and tastes absolutely delicious. Sweetener: You can reduce the amount of sweetener, if … This Recipe is extremely easy to follow, … I use this ice cream scoop … Bake the vegan pumpkin muffins at 425° for 25 minutes. Ingredients 2 cups whole wheat flour ½ cup packed brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg 1 (15 ounce) can solid-pack pumpkin ½ cup water … Do not use pumpkin pie filling as it is not the same as pumpkin puree. Using a large scoop, scoop and drop batter evenly into the muffin pan. Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. If you make these Vegan Pumpkin Muffins, please snap a photo and tag #jessicainthekitchen on Instagram! If you are scratching your head about what pumpkin pie spice, fear not. I love to make a big batch and … They honestly just taste like a warm hug, so I hope you make them … Vegan Pumpkin Muffins. Soft, moist, and perfectly pumpkin spiced! Go hop in the kitchen right now and make these easy vegan pumpkin muffins. Come September 1st (let’s be honest, I started pulling a Starbucks move and searching for pumpkin … Then combine the two and whisk until just … These muffins are moist and fluffy, giving off cozy fall vibes. These vegan pumpkin muffins (along with many other pumpkin baked recipes) calls for pumpkin pie spice. … Simply whisk together the wet ingredients in one bowl and the dry in another. Add some nuts: Feel free to add 1/3 cup chopped pecans or walnuts to the batter for added crunch; Storage: These grain free pumpkin muffins … The yummiest gluten-free vegan pumpkin muffins made with peanut butter, dairy-free chocolate chips and almonds! These vegan pumpkin muffins can be stored in an airtight container at room temperature for 3-4 days, in the fridge for 7 days, or in the freezer for 2-3 months. The interesting thing about pumpkin muffins and bread is that the flavor we all know and love is actually trademarked by the spices, not the actual pumpkin. You could have these pumpkin muffins with chocolate chips (or not) at breakfast, pile them up on the Thanksgiving buffet or have the chocolate chip version for dessert. What more could you ask for? Fall just screams for all things pumpkin, and when the cold weather starts, the pumpkin spice comes out to play – YUM! We’d also love if you would leave a comment below, and give the recipe a rating! Tips to Make Vegan Pumpkin Muffins. Filled with real pumpkin and completely vegan and gluten free, these pumpkin spice muffins are the best sweet treat! They’re dairy-free and vegan too! Gluten-free pumpkin muffins are an easy fall treat you’ll love. Then … In a large bowl, mash up the bananas. But, personally, fall screams pumpkin muffins. Add in the pumpkin puree, oil, brown sugar, milk, extracts, and spices. We have just the pumpkin treat to sate your pumpkin needs, our Healthy Vegan Pumpkin Muffins are sure to please. Canned pumpkin puree gives these muffins a festive orange hue and also ensures these fall pastries are perfectly moist. Pro Tip: For an idyllic fall-morning brunch spread, serve these muffins with spiced apple cider, coffee, and your favorite vegan sausage! THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. Add pumpkin puree, almond milk, lemon juice, brown sugar, oil, and vanilla extract and stir. Best Ever Vegan Pumpkin Muffins These muffins are incredibly light and fluffy, slightly sweet, and perfectly pumpkiny. Pour the pumpkin vegan muffins batter into lined muffin tins about 3/4 of the way full. Preheat oven to 350 degrees and grease or line a 12-cup muffin tin. Pumpkin Pie Spice: Replace the cinnamon, ginger, nutmeg and cloves with 2 teaspoons of pumpkin pie spice. The pumpkin spice latte might be the mascot of Fall, but pumpkin muffins and bread are a close second. 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