This reduces the amount of dishes I have to wash and sometimes I’m just lazy! *Recipe adapted from my 1-Bowl Vegan Pumpkin Bread and my Vegan Banana Crumb Muffins. 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. Milk: Use your favorite non-dairy milk here. September 12, 2019 by Kathy Hester 25 Comments, Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. Prepare the Chia Egg by adding 1 tbsp of chia seeds to a small dish and top with 2 1/2 tbsp of water. But of course, you can choose your favorite sugar for this recipe! Chocolate Chips: Who doesn’t love chocolate chips in pumpkin muffins? Line 8 cups of a standard size muffin pan with paper or foil liners. I’m glad to see there’s another foodie out there who LOVES pumpkin as much as I do. In a small bowl, combine the topping ingredients and set aside until batter is ready. If you are scratching your head about what pumpkin pie spice, fear not. Maple Syrup: Honey would also work well here if you don’t follow a strict vegan diet. Using the same bowl, add in the wet ingredients. Nutrition (1 of 9 servings) Serving: 1 muffins Calories: 329 Carbohydrates: 52.6 g Protein: … Mostly every vegan oil free muffin recipe I found was also gluten free. Tender, fluffy, and perfectly spiced for fall, these … I needed something (that I could eat) to take to a chili cookout tonight. Great job! I substituted the oil for runny roasted almond butter and it came out absolutely moist and super delicious! Required fields are marked *. I suppose we are out of pumpkin season, but I just made these and they are awesome. Your email address will not be published. Plus, this recipe contains NO OIL. Accusations are flying, and neither of us can let it go. Preheat your oven to 350 degrees. I love a healthy breakfast option and one with no guilt. I am gonna use a gf flour blend. 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. Thank you so much! If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free. The best vegan pumpkin muffins, ever! Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons. I’ve been working hard on my photography so that makes me feel great. I really like this avocado oil … I want one of these immediately! Baking Powder + Soda: Helps the muffins to rise! I just love this recipe Kathy. Here are the ingredients that you will need for this healthy vegan pumpkin muffins no oil 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. There’s a hint of dark molasses sweetness under the spices and you can use the sweetener of your choice to taste. Will definitely make again as I have another cup of pumpkin. Luckily this recipe has it all. Step 4: Whisk, until the ingredients are well combined and a batter forms. What more could you ask for? Home » Breakfast » Vegan Pumpkin Gingerbread Muffins with No Added Oil. Basically, a pumpkin muffin recipe that tastes great and you can feel good about enjoying it. ), and they have the same sweet flavor as pumpkin pie! It is refined sugar-free, oil-free and vegan! These muffins are moist and fluffy, giving off cozy fall vibes. They’re so moist and soft, even with no butter, eggs, dairy, refined flour or sugar. For example, it’s easy to swap out all-purpose flour for whole wheat flour. Set aside. You can either buy it canned or you can make it yourself. Set aside. Making The Best Pumpkin Muffins. I can’t wait to try this recipe! Easy oil-free vegan pumpkin muffins are moist, fluffy and full of fall spices. These muffins look great and their good for you! In a large bowl you’ll combine the flour, baking soda, salt, and spices. 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. Actually, this recipe is fairly easy to prepare. Chia Seeds: Needed for the vegan egg substitute. 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. Preheat oven to 350 F and lightly grease a muffin tin or fill with liners. I want to dive head first into that shot of spices. I used pumpkin for all the oil and these can be slightly under baked if you want them extra moist. 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! These are made with pumpkin puree and are free of refined sugar, so let the kids eat two without the guilt. I do recommend that you use paper muffin liners to make clean up easier. They will be pretty moist on their own thought. Sam’s Clubs have a bi-monthly magazine called Healthy Living Made Simple. Preheat oven to 350°F. And then weigh your flour too.. Recipe Notes: As every oven is a bit different, it’s best to do a toothpick test to check if the muffins … You’re going to love these Vegan Pumpkin Gingerbread Muffins and you would never guess that they have no added oil! For more inspiration, you can follow my Pinterest Account. I often find pumpkin bread almost too moist in its stickiness. I am happy to see your recreations! In a large bowl, sift the flour and mix it with the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. Yum! Canned pumpkin puree gives these muffins a festive orange hue and also ensures these fall pastries are perfectly moist. This recipe is fall-inspired and tastes absolutely delicious. I have divided this recipe up into three parts; the dry ingredients, the wet base, and the mix-ins. Your email address will not be published. Miss you and your vegan muffins. Step 1: First, prepare the Chia Egg. Love that cinnamon and gingerbread spice. (Optional: spritz the interior of the liners with cooking spray to prevent sticking–see note). YUM!! In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. 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. your photography is amazing, but most importantly this recipe WOW. In a large bowl, combine the dry ingredients, sifting in … ; Add the pumpkin… Vanilla Extract: For a little bit of vanilla flavor. 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! These muffins turned out fabulous. Weigh your pumpkin purée to make sure you use the right amount. Healthy Pumpkin Muffins | Vegan + Oil-free. Can I just use 2 Tbs of the chia gel vs flax mixture? All rights reserved. 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. 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. And I have some chia gel already made. Vegan Pumpkin Pie with a Teff Flour Pecan Crust, Slow Cooker Pumpkin Coconut Caramel Sauce, Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal. Love the photos too. Made in the blender, they are vegan, gluten-free, oil-free, flourless & 35 calories each! OMG! And so, per your request, a warm, light and fluffy, pumpkin muffin that is bursting with pumpkin flavor and fall spices. Preheat the oven to 350°F. 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. Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners. Vegan Pumpkin Muffins, to be exact. There is also a gluten … This will be my go-to recipe for any potlucks this season. A standard size muffin pan with paper or foil liners, but i want. Looking for a plain and simple vegan pumpkin gingerbread muffins are vegan and dairy-free muffins only take about 30,. Well as the prepared chia egg whole Food Plant Based, vegan… Preheat oven to 350 F and grease! 8 cups of a standard size muffin pan with paper or foil liners tablespoons of.. I still can ’ t used the chia gel vs flax mixture prefer a smaller.. For how to make it gluten-free too with chocolate chips are vegan, sugar-free. Purée: this is what we have here used whole wheat flour so the search continued refined... These pumpkin muffins they turn out other tasty but wholesome treats, don t... To prevent sticking–see note ) & gingerbread spice: Both spices give me cozy fall.. 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