In a large bowl, sift the flour and mix it with the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. “Literally the best muffins I have ever had. What more could you ask for? The batter will approximately make about 9 normal sized muffins. These are made with pumpkin puree and are free of refined sugar, so let the kids eat two without the guilt. These Healthy Pumpkin Muffins made with chocolate chips are vegan, refined sugar-free and oil-free. And then weigh your flour too.. A classic one-bowl muffin recipe, these muffins are so easy to make but so full of flavour – I had multiple people tell me they looked just like a Starbucks muffin, which I’m taking as a compliment! 9. Please note that this post may contain affiliate links. I love a healthy breakfast option and one with no guilt. Pumpkin pie spice is pretty much exactly what it sounds like: a blend of spices that are commonly used together to give pumpkin pie those warm flavors that many of us look forward to in fall. Healthy Pumpkin Muffins | Vegan + Oil-free. This will give you the best chance of success in this recipe. #SamsClubMag #CollectiveBias. Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it. These look delicous. This recipe is fall-inspired and tastes absolutely delicious. And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices. I needed something (that I could eat) to take to a chili cookout tonight. It has the … Luckily this recipe has it all. It may effect cooking time a little if you leave it out. 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. I substituted the oil for runny roasted almond butter and it came out absolutely moist and super delicious! (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note). But of course, you can choose your favorite sugar for this recipe! I do recommend that you use paper muffin liners to make clean up easier. Tender, fluffy, and perfectly spiced for fall, these … Fold in the chia egg. How to make Vegan Pumpkin Muffins Preheat your oven, and line your muffin tin with baking cups. These muffins only take about 30 minutes, are super easy to make and made out of wholesome nourishing ingredients. Dust with gluten free … Fortunately, they are some ways to prepare them relatively healthy. Canned pumpkin puree gives these muffins a festive orange hue and also ensures these fall pastries are perfectly moist. Beautiful photos, too! 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 ». Using the same bowl, add in the wet ingredients. Full of healthy goodness, you can even have these treats for a guiltless breakfast, and you can be assured that every bite will be packed with deliciousness. Then I guess I will be done with pumpkin … Preheat oven to 350°F. Instead the pumpkin puree keeps them nice and moist. Preheat oven to 350 F and lightly grease a muffin tin or fill with liners. Super moist and fluffy. Set aside. In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree. Preheat oven to 350F (175C). You certainly can! In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. Required fields are marked *. Sam’s Clubs have a bi-monthly magazine called Healthy Living Made Simple. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free. They’re so moist and soft, even with no butter, eggs, dairy, refined flour or sugar. Mostly every vegan oil free muffin recipe I found was also gluten free. Learn how to make the best healthy pumpkin muffins from scratch! No materials may be used without permission. Cinnamon & Gingerbread Spice: Both spices give me cozy fall vibes! I have divided this recipe up into three parts; the dry ingredients, the wet base, and the mix-ins. You can use your favorite gluten-free blend in place of the wheat flour to make it gluten-free too! I love all things gingerbread AND pumpkin. Vegan Pumpkin Muffins, to be exact. A nice thick batter is also ideal for good muffins and this is what we have here. Required fields are marked *. These look delcious and great for the fall season! I would taste the batter without the brown sugar and see if it’s sweet enough for you. 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. … ), and they have the same sweet flavor as pumpkin pie! Baking Powder + Soda: Helps the muffins to rise! I’ve been working hard on my photography so that makes me feel great. Recipe Notes: As every oven is a bit different, it’s best to do a toothpick test to check if the muffins … Can I just do the molasses and leave it at that? These pumpkin muffins are great for clean eating, whole-food plant-based, vegan, and oil-free … I appreciate the tips for how to make them healthier, too! I love that these are oil free. I used oat milk for this recipe! I used pumpkin for all the oil and these can be slightly under baked if you want them extra moist. Was looking for a vegan gingerbread recipe, and the addition of pumpkin sounds delicious! If it’s too wet add more of the gluten-free blend and if it’s dry add more liquid. Flour: I’ve used whole wheat flour here because I was aiming for a healthier option than regular all-purpose flour. These muffins are a variation of last year’s Vegan Cheesecake Muffins. Then, in a separate bowl, mix together whole wheat flour, coconut sugar, and pumpkin spice.. Gradually add wet ingredients to dry and thoroughly combine. I love that they are vegan since I have a few family members who follow the vegan diet. While all of their suggestions for making the most of holiday calories aren’t vegan, there are some great tips that we all can use. Bake for about 13 to 15 minutes and your whole house will smell delicious. OMG! In a small bowl, combine the topping ingredients and set aside until batter is ready. Fall is in the air, so that means “Pumpkin Spice and Everything Nice!” This Vegan Pumpkin Spice Muffins Recipe is whole food plant based – no added oil or refined sugar. Whisk until everything is well combined. It's oil free. That’s makes them really oil-free. It’s so hard to find a good dairy-free muffin recipe, and this one looks fantastic! Add the dry mixture to the wet and stir with wooden spoon until it is just combined. Can’t wait to try this!! This is at no added cost to you and allows me to keep making new recipes to share! So, earlier this week I made vegan pumpkin spice muffins and today I changed it up a bit and made vegan chocolate chip pumpkin bread. These muffins look great and their good for you! In a large bowl, combine the dry ingredients, sifting in … Divide the batter evenly into a greased or lined muffin tray. You’re going to love these Vegan Pumpkin Gingerbread Muffins and you would never guess that they have no added oil! You don’t need to venture out to a coffee shop for these sweet treats- making homemade pumpkin muffins is … Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. This recipe makes 9 medium-sized pumpkin muffins. It’s all because of my pumpkin latte mini muffins. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Learn how your comment data is processed. Fortunately, they are some ways to prepare them relatively healthy. Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners. Your email address will not be published. All rights reserved. YUM!! I suppose we are out of pumpkin season, but I just made these and they are awesome. Filed Under: Breakfast, Dessert, No Added Oil, Soy-free, sponsored post, Winter Tagged With: ginger, gingerbread, pumpkin, Vegan, whole wheat. Your email address will not be published. These are perfect! They will be pretty moist on their own thought. your photography is amazing, but most importantly this recipe WOW. I just love this recipe Kathy. Hi..can’t wait to try this recipe. You can make 11-12 muffins if you really want to fill all of the muffin tins, but they’ll be a little tinier and require less baking time. Chocolate Chips: Who doesn’t love chocolate chips in pumpkin muffins? I just made these, and I can’t stop eating them! I often find pumpkin bread almost too moist in its stickiness. Thank you..I only have regular muffin tins or a square pan, so I will check the bake time as you suggest. Instructions. Miss you and your vegan muffins. While I am not against gluten free I just had regular old whole wheat flour so the search continued. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. I want to dive head first into that shot of spices. Maple Syrup: Honey would also work well here if you don’t follow a strict vegan diet. Your email address will not be published. Or you could substitute the refined sugar with agave, maple syrup or coconut sugar. You can do that by adding 1 tablespoon of chia seeds to a small dish and top with 2 1/2 tablespoons of water. Your email address will not be published. These quick and easy muffins are made with a sweet brown sugar crumb topping. These oil-free gingerbread muffins are very simple to make even if you’ve never baked vegan before. I made these healthy chocolate chip pumpkin muffins very similar to the way I made these sweet potato muffins, minus the sweet potato of course.. First, combine the pumpkin puree, apple cider vinegar and milk.Set aside. Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. This morning when I was doing my grocery shopping I couldn’t help but notice that the fall flavors, pumpkin … All opinions and this delicious recipe are mine alone. Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. Add all wet ingredients into a large bowl and whisk until well mixed: pumpkin puree, coconut oil, coconut sugar, maple syrup, flax eggs, non-dairy milk and vanilla. Milk: Use your favorite non-dairy milk here. We have just the pumpkin treat to sate your pumpkin needs, our Healthy Vegan Pumpkin Muffins are sure to please. The best vegan pumpkin muffins, ever! Preheat the oven to 350°F. This will be my go-to recipe for any potlucks this season. Great job! Then you’ll add the wet ingredients to the dry and scoop into your muffin tins. Step 5: Last but not least, fill the muffins in a muffin tray and bake them in the oven for about 20-25 minutes. I use an Oxo Good Grips Food Scale and it’s the most useful item in my kitchen (well, one of them!).. If you are scratching your head about what pumpkin pie spice, fear not. Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. This recipe is fall-inspired and tastes absolutely delicious. thanks for the recipe! Plus, this recipe contains NO OIL. Just printed the recipe, will give it a try! These little spicy muffins are soy-free and have no added oil. You could certainly bake it in large muffins or a baking pan. Add oat flour, oats, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt to the same bowl and whisk until no … Mix the flax seed and warm water together in another bowl. I found a can of pumpkin … These gorgeous vegan pumpkin muffins are yet another triumph from my homegrown pumpkins this year, alongside these super delicious vegan pumpkin cookies with chocolate chips!. For gluten free do you think a gum is necessary? Add chocolate chips or nuts to … Delicious. These little vegan pumpkin gingerbread muffins are just need you need to celebrate autumn. Step: Bake the muffins for 18-20 minutes.Do a toothpick test to see if the muffins are done. Making these Healthy Pumpkin does not require fancy cooking skills at all. In a large mixing bowl, add in the whole wheat flour, coconut sugar, cinnamon, gingerbread spice, salt, baking powder and baking soda. *Recipe adapted from my 1-Bowl Vegan Pumpkin Bread and my Vegan Banana Crumb Muffins. This reduces the amount of dishes I have to wash and sometimes I’m just lazy! Home » Breakfast » Vegan Pumpkin Gingerbread Muffins with No Added Oil. For more inspiration, you can follow my Pinterest Account. (If you don’t have these, you can spritz your muffin tin with nonstick baking spray. 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. I want one of these immediately! Healthy Slow Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Sugar:  I used coconut sugar here so these muffins are refined sugar-free. For example, it’s easy to swap out all-purpose flour for whole wheat flour. Yum! Making The Best Pumpkin Muffins. I really like this avocado oil … This site uses Akismet to reduce spam. Your email address will not be published. The only change I made was using more pumpkin pie spice than ginger, as I wanted more of that flavor than gingerbread. Here are the ingredients that you will need for this healthy vegan pumpkin muffins no oil recipe. Weigh your pumpkin purée to make sure you use the right amount. It’s perfect and I just want to reach into the screen for a few bites of perfect gingerbread. I haven’t used the chia gel before, but it should work. I am happy to see your recreations! Accusations are flying, and neither of us can let it go. September 12, 2019 by Kathy Hester 25 Comments, Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. They are already portioned out into a two-bite size and they have no added oil. I would start at 15 or 20 minutes and then test every 10 minutes until it’s done. Pumpkin purée: This is the most important ingredient here! I can seriously see myself making your vegan pumpkin gingerbread albeit with gluten free flour. These muffins are moist and fluffy, giving off cozy fall vibes. Bake for about 20-25 minutes at 180C°, or until the tops are golden and a toothpick comes out cleanly! Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Basically, a pumpkin muffin recipe that tastes great and you can feel good about enjoying it. Fall is right around the corner and what better way to celebrate than with a batch of the tastiest vegan pumpkin muffins ever! Could it be made in an 8″ x 8″ cake pan? I love the combination of pumpkin and gingerbread—- adding to my list to try this week . Thank you! It seems like a lot of sweet. Pumpkin Muffins can be prepared in various ways. You can sweeten to suit your taste. Made in the blender, they are vegan, gluten-free, oil-free, flourless & 35 calories each! Win-win! Add the Dry Ingredients. Set aside. I prefer a smaller muffin, and got 18 out of the batch. Will definitely make again as I have another cup of pumpkin. INGREDIENTS FOR PUMPKIN APPLE MUFFINS Apple and pumpkin combine to make these muffins soft and naturally sweet, while the cinnamon, ginger, and nutmeg add that iconic blend … I pretty much followed the directions, using the applesauce. Combine the rest of the wet ingredients in a small bowl then add in the flax mixture. Vegan Pumpkin Pie with a Teff Flour Pecan Crust, Slow Cooker Pumpkin Coconut Caramel Sauce, Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal. I used paper liners so I was able to skip oiling the pan. ; Add the pumpkin… Thank you so much! Actually, this recipe is fairly easy to prepare. Gosh, this sounds so good! I have been eating those little muffins for days and I still can’t get enough of them! 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. Vanilla Extract: For a little bit of vanilla flavor. How long would these bake if you used regular muffin tins? Treat yourself with pumpkin latte mini muffins! (That means I make a commission if you use my affiliate link to buy the product.) 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! Love that cinnamon and gingerbread spice. Step 4: Whisk, until the ingredients are well combined and a batter forms. There is also a gluten … Prepare the Chia Egg by adding 1 tbsp of chia seeds to a small dish and top with 2 1/2 tbsp of water. I haven’t made the muffins using this method, so you’ll have to let me know how they turn out! This oil-free vegan pumpkin muffin recipe is a great alternative to the traditional sugary sweet treat. These muffins turned out fabulous. If you are looking for some other tasty but wholesome treats, don’t worry I’ve got you covered. We also participate in other affiliate programs. I”m not sure and think it would depend on the gluten-free baking blend that you are using. In a large bowl you’ll combine the flour, baking soda, salt, and spices. Set aside. Place muffin paper liners in your mini muffin pans. A bit of pumpkin puree adds some extra moisture and fall flavor, and maple syrup gives these cornbread muffins just a touch of sweetness! Perfectly tender with just the right amount of pumpkin and cinnamony goodness. BEST VEGAN BLUEBERRY MUFFINS. Then you’ll measure out all the wet ingredients and combine in a smaller bowl. Yes indeed, these pumpkin muffins are vegan and dairy-free! You can either buy it canned or you can make it yourself. If making mini muffins… These muffins are moist and fluffy, giving off cozy fall vibes. Step 3: Add in the wet ingredients as well as the prepared chia egg. Hi Alison, These muffins were absolutely delicious! These fall-inspired Healthy Pumpkin Muffins are moist and fluffy, easy to make and made out of wholesome nourishing ingredients. These Healthy Pumpkin Muffins made with chocolate chips are vegan, refined sugar-free and oil-free. Depending on the blend you use the batter could be wetter or drier. 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). I’m glad to see there’s another foodie out there who LOVES pumpkin as much as I do. I am gonna use a gf flour blend. Line 8 cups of a standard size muffin pan with paper or foil liners. 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