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    You are in: Home / Recipes / Donna's Vegan Pumpkin Muffins Recipe
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    Donna's Vegan Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    cookwithlove's Note:

    This family-favorite eggless recipe turns out muffins that are moist, delicious, low in sugar and healthy in a snap! I cook, puree, and freeze pumpkin & dense winter squashes in 1-cup quantities to use in this recipe, but canned pumpkin is fine, too.

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F. Lighly grease a 12-cup muffin pan or use liners.
    2. 2
      Sift together flour, sugar, powder, salt, and spices.
    3. 3
      In a separate bowl, blend remaining ingredients (I use a blender) except optional items.
    4. 4
      Pour wet ingredients into dry and stir with a spooon until moistened. Don't overmix.
    5. 5
      Fill muffin cups evenly. Mine always end up very full.
    6. 6
      Bake 18-20 minutes, or 15 minutes on convection. Test to see that tops spring back when lightly touched. Cool on a wire rack.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on December 01, 2010


      These baked up tall and golden, and look great (haven't tasted them yet). However there is no sugar listed in the recipe, although the instructions mention it. I used a half cup of baking sugar (not powdered/confectioner's) and a scant quarter cup of agave syrup. We'll see how that comes out...

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Donna's Vegan Pumpkin Muffins

    Serving Size: 1 (111 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 325.1
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 2.9 g
    Cholesterol 2.8 mg
    Sodium 292.6 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 3.2 g
    Sugars 4.1 g
    Protein 5.2 g

    The following items or measurements are not included:

    crystallized ginger

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