Vegan Pumpkin Muffins

READY IN: 1hr 15mins
Recipe by *~chefAvamarie~*

This recipe is from my friend Mackenzie who is going to Africa in January! She's a vegan and I'm not, but love meatless food and meaty foods so enjoy!

Top Review by theAmateurPastryChef

These look good, however, they are not vegan because the recipe calls for eggs. I would either change the title to vegetarian pumpkin muffins, or add an egg replacement like ground flaxseeds. Use one tablespoon flaxseeds plus three tablespoons water to replace one egg. Flaxseeds, however, can be overpowering, so you could try soy yogurt, 1/4 cup soy yorgurt = 1 egg. Banana works too, (I don't know what they would taste like with pumpkin, might work!) 1/2 banana mashed well = 1 egg. And as a final resort you could use Ener-G egg replacer, 1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg. I would like to try these the vegan way in the future so I can change the star rating (as they do look rather tasty)

Ingredients Nutrition

Directions

  1. Mix dry ingredients together, also mix wet ingredients in another bowl, add dry to wet ingredients. Preheat oven to 350°F degrees.
  2. Grease pan with vegetable oil or butter and sprinkle lightly with flour. scoop pumpkin with a ice cream scoop in muffin tins.
  3. Bake at 350°F for 20-30 minutes.

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