Vegan Pumpkin Muffins (gluten-free, whole wheat options) , By Melissa C. Klein | Healthy Dinner Recipes Easy .
I would use Vegan Butter instead of butter tho!!! ---Cinnamon sugar pumpkin muffins lightly sweetened with maple syrup {vegan, dairy-free, and 100% whole wheat}
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6 Servings
• 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of this Gluten-free 1-to-1 Baking Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
• 1/2 cup (120ml) maple syrup
• 3/4 cup (182 grams) pumpkin puree, room temperature
• 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
• 1 teaspoon ground cinnamon
• 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 1
• Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
• In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
• In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
• Add the dry mixture to the wet one and stir just until combined.
• . . .
Read More this full recipes at Vegan Pumpkin Muffins (gluten-free, whole wheat options)
I would use Vegan Butter instead of butter tho!!! ---Cinnamon sugar pumpkin muffins lightly sweetened with maple syrup {vegan, dairy-free, and 100% whole wheat}
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6 Servings
INGREDIENTS:
• 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of this Gluten-free 1-to-1 Baking Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
• 1/2 cup (120ml) maple syrup
• 3/4 cup (182 grams) pumpkin puree, room temperature
• 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
• 1 teaspoon ground cinnamon
• 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 1
INSTRUCTIONS:
• Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
• In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
• In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
• Add the dry mixture to the wet one and stir just until combined.
• . . .
Read More this full recipes at Vegan Pumpkin Muffins (gluten-free, whole wheat options)
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