If you continue to use this site we will assume that you are happy with it. These little vegan pumpkin gingerbread muffins are just need you need to celebrate autumn. In a large bowl, combine the dry ingredients, sifting in … I often find pumpkin bread almost too moist in its stickiness. These muffins look so good! Step 3: Add in the wet ingredients as well as the prepared chia egg. Step 9: Place in pre-heated oven. This recipe is fall-inspired and tastes absolutely delicious. If you are looking for some other tasty but wholesome treats, don’t worry I’ve got you covered. This will be my go-to recipe for any potlucks this season. I do not find the banana flavor overwhelming. These look delcious and great for the fall season! Hi Julie! Actually, this recipe is fairly easy to prepare. I can’t wait to try this recipe! These look delicous. 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 ». YUM!! 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. Step 1: Place two ripe bananas in a food processor or blender. I haven’t used the chia gel before, but it should work. There’s a hint of dark molasses sweetness under the spices and you can use the sweetener of your choice to taste. I have been eating those little muffins for days and I still can’t get enough of them! Please note that this post may contain affiliate links. At this time you can add 1/2 cup of nuts or chocolate chips. 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. Hi Lala, It seems like a lot of sweet. Step 8: Line muffin tin with muffin cups. Have you ever had Butternut Squash Fondant? You can measure this out to be sure your bananas blend to 2 cups. I just love this recipe Kathy. Pumpkin Muffins can be prepared in various ways. Can I just do the molasses and leave it at that? It will not turn out the same. That’s makes them really oil-free. 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. You’ll want 2 cups of blended bananas. Preheat the oven to 350°F. Save my name, email, and website in this browser for the next time I comment. I followed the recipe exactly. If no, This week has been an absolute mess, I’m honestl, HEALTHY PUMPKIN MUFFINS These Healthy Pumpki, How to make your own Pumpkin Pie Spice Blend, Healthy Chocolate Banana Pancakes (5 Ingredients), Vegan Pumpkin Spice Latte | Homemade + Healthy. If it’s too wet add more of the gluten-free blend and if it’s dry add more liquid. You could use coconut oil as a substitute for the applesauce. See the section on variations and substitutions if you want to replace an ingredient. How long would these bake if you used regular muffin tins? Please read my disclaimer. I’m making individual portions in mini muffin tins, adding in fiber-rich pumpkin and whole wheat to make them more filling, and pumpkin is doing double duty and replacing the fat too. Depending on the blend you use the batter could be wetter or drier. September 12, 2019 by Kathy Hester 25 Comments, Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. I’m a fan of Bob’s Red Mill Whole Wheat Pastry Flour. Sugar: Both white granulated sugar … (That means I make a commission if you use my affiliate link to buy the product.) Your email address will not be published. These were fluffy and perfect! We also participate in other affiliate programs. Bake 18-20 minutes or until a toothpick inserted into center comes out clean. If you’ve tried my Vegan Pumpkin Muffin recipe, please rate it and let me know how it turned out. Your email address will not be published. Love this recipe, it was definitely a hit at our house . These little spicy muffins are soy-free and have no added oil. 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. Made with whole wheat flour these muffins are healthy and delicious! For gluten free do you think a gum is necessary? Thank you! All rights reserved. I just made these, and I can’t stop eating them! Your email address will not be published. I want to dive head first into that shot of spices. These Oil-free Vegan Pumpkin Muffins are made with dried cherries and pumpkin seeds are easy to make, dairy-free, rich in pumpkin spices, nut-free and are low-fat and healthy! Baking powder and baking soda: Leavening agents that help the muffins get fluffy. We aren’t vegan, but these muffins are a favorite! Thanks for sharing. I also find these muffin cups to be perfect for vegan and oil-free baking. 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. I hung up my apron. I used about 1/4 and 2 tbsp of brown sugar, rather than the whole 3/4 cup. Allow to cool for 5 minutes in muffin tins. Or you could substitute the refined sugar with agave, maple syrup or coconut sugar. I have not tried using maple syrup only. We love that they are made with whole wheat flour and less sugar! I’m glad to see there’s another foodie out there who LOVES pumpkin as much as I do. I’m so excited for autumn and since we don’t get it at all in Florida, food is one of the only ways I can experience it. All opinions and this delicious recipe are mine alone. They’re made with parchment paper which makes them easily peel away from the muffins without sticking! They’ll be healthier, although still an occasional treat, than store bought mixes or bakery muffins that have high calorie counts. Very goo like in the center and I kept cooking them till very brown top and bottom and still like thick liquid in center. Step 3: Add applesauce, almond milk, and pumpkin puree. I was so excited about these but sadly something wrong happened! What more could you ask for? Step 6: Pour wet ingredients into the bowl with the dry ingredients. Vanilla Extract: For a little bit of vanilla flavor. It helps to add natural sweetness to the muffins, and also helps them to bake up light and fluffy without the need for oil. We use cookies to ensure that we give you the best experience on our website. Could it be made in an 8″ x 8″ cake pan? Cheers. I used pumpkin for all the oil and these can be slightly under baked if you want them extra moist. thanks for the recipe! Was looking for a vegan gingerbread recipe, and the addition of pumpkin sounds delicious! Required fields are marked *. These vegan pumpkin muffins are sure to satisfy your fall pumpkin cravings! Thank you so much!