What more could you ask for? Chia Seeds: Needed for the vegan egg substitute. Flour: I’ve used whole wheat flour here because I was aiming for a healthier option than regular all-purpose flour. Preheat oven to 350 F and lightly grease a muffin tin or fill with liners. In a large bowl, combine the dry ingredients, sifting in … I love that they are vegan since I have a few family members who follow the vegan diet. Healthy Pumpkin Muffins | Vegan + Oil-free. BEST VEGAN BLUEBERRY MUFFINS. Dust with gluten free … Fortunately, they are some ways to prepare them relatively healthy. Add the dry mixture to the wet and stir with wooden spoon until it is just combined. ), and they have the same sweet flavor as pumpkin pie! September 12, 2019 by Kathy Hester 25 Comments, Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. Sam’s Clubs have a bi-monthly magazine called Healthy Living Made Simple. It’s all because of my pumpkin latte mini muffins. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). I used oat milk for this recipe! It is refined sugar-free, oil-free and vegan! Step: Bake the muffins for 18-20 minutes.Do a toothpick test to see if the muffins are done. Love the photos too. That’s makes them really oil-free. The only change I made was using more pumpkin pie spice than ginger, as I wanted more of that flavor than gingerbread. A crisp breeze ruffled the leaves in that particular way that belongs distinctly to autumn. Will definitely make again as I have another cup of pumpkin. Super moist and fluffy. Terrific! I can seriously see myself making your vegan pumpkin gingerbread albeit with gluten free flour. I substituted the oil for runny roasted almond butter and it came out absolutely moist and super delicious! Divide the batter evenly into a greased or lined muffin tray. Tender, fluffy, and perfectly spiced for fall, these … Actually, this recipe is fairly easy to prepare. Preheat oven to 350F (175C). Cinnamon & Gingerbread Spice: Both spices give me cozy fall vibes! Sugar: I used coconut sugar here so these muffins are refined sugar-free. You could certainly bake it in large muffins or a baking pan. Is it really Christmas without braised red cabbage, These roasted cauliflower steaks taste absolutely, How to make your own Pumpkin Pie Spice Blend, Vegan Pumpkin Spice Latte | Homemade + Healthy, Healthy Chocolate Banana Pancakes (5 Ingredients). This recipe is fall-inspired and tastes absolutely delicious. I’m glad to see there’s another foodie out there who LOVES pumpkin as much as I do. Step 3: Add in the wet ingredients as well as the prepared chia egg. Thanks!! Preheat your oven to 350 degrees. Miss you and your vegan muffins. They’re so moist and soft, even with no butter, eggs, dairy, refined flour or sugar. Your email address will not be published. Required fields are marked *. For example, it’s easy to swap out all-purpose flour for whole wheat flour. Made with whole wheat flour these muffins are healthy and delicious! Hi..can’t wait to try this recipe. Maple Syrup: Honey would also work well here if you don’t follow a strict vegan diet. In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree. Just printed the recipe, will give it a try! Your email address will not be published. Vegan Pumpkin Muffins, to be exact. I would start at 15 or 20 minutes and then test every 10 minutes until it’s done. Step 5: Last but not least, fill the muffins in a muffin tray and bake them in the oven for about 20-25 minutes. ; Add the pumpkin… Making these Healthy Pumpkin does not require fancy cooking skills at all. Crunchy pecan streusel topping are suitable for anyone on a vegan gingerbread recipe, and in. Free … Fortunately, they are vegan, gluten-free, oil-free, flourless & 35 each! 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