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    You are in: Home / Recipes / Pumpkin Pie Muffins (Vegan) Recipe
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    Pumpkin Pie Muffins (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    always munchin''s Note:

    These super moist muffins are amazing! They are super easy and can be served for breakfast or as a dessert. No one will ever know these divine treats are vegan! And you can be creative and personal by topping them any way you like.

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    Serves: 12


    muffins ...

    Units: US | Metric


    1. 1
      Preheat oven: 350°F.
    2. 2
      Line 12 muffin cups, or grease muffin tin. You can also make as loaf in greased 8x4 bread pan.
    3. 3
      In large bowl, sift flour, baking soda, salt, and spices. Set aside.
    4. 4
      Measure soy or rice milk and add in apple cider vinegar, mix.
    5. 5
      In seperate bowl, cream together sugars and soy butter with mixer until well combined.
    6. 6
      Add in milk mixture, vanilla, and **3/4 of canned pumpkin. Mixing on the lowest setting of mixer, or use a wooden spoon.
    7. 7
      Slowly add wet ingredients to dry, mixing well. Batter should be somewhat thick, to where it falls of in globs when poured with a spoon. Add more pumpkin mix if too thick.
    8. 8
      Using a 1/4 cup measuring cup, scoop the mix into prepared pan. Add topping (try; chocolate chips, crushed pecans or walnuts, Kashi Go Lean Crunch cereal, brown sugar) Gently push topping in with spatula.
    9. 9
      Bake for 20-25 min, or until tooth pick comes out clean. Cool at least 1/2 hour.

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    Nutritional Facts for Pumpkin Pie Muffins (Vegan)

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 153.0
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 156.9 mg
    Total Carbohydrate 35.5 g
    Dietary Fiber 2.0 g
    Sugars 17.7 g
    Protein 3.0 g

    The following items or measurements are not included:

    butter substitute

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