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    You are in: Home / Recipes / Vegan Pumpkin Muffins Recipe
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    Vegan Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    10 mins

    27 mins

    avocadosammich's Note:

    These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

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    Ingredients:

    Yield:

    jumbo m ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Grease muffin tins with vegetable shortening or spray on oil.
    3. 3
      Sift together dry ingredients (flour through cloves).
    4. 4
      In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
    5. 5
      Pour wet into dry and combine.
    6. 6
      Fill muffin tins 2/3 of the way.
    7. 7
      Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

    Ratings & Reviews:

    • on March 19, 2010

      55

      I've made this recipe three times in the last four weeks; once for my husband and me, once for my colleagues, and once for guests. It's quick and easy and it's as delicious as everyone has promised. I changed the recipe slightly. I'm an expat living in China and we don't have access to soy yogurt. I simply omitted it. For added nutrition I measured two tablespoons of ground flax seed and added it to the dry mixture. I used one cup of all purpose flour and 3/4 of a cup of whole wheat flour. Also, instead of 1 1/4 cups of sugar I only used 1 cup and it was brown not white. The muffins are sweet enough. Lastly, to one batch I chopped up a third of a dark chocolate bar and for extra flavour and appeal. These really are delicious. My colleagues, my guests, and my husband and I loved them. They're dangerous to keep around so I freeze them and defrost in the microwave. I'll definitely be making this recipe again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2009

      55

      These are now my favorite fall muffins. I did do a few things different. I assumed that the recipe called for white sugar but I used brown. My husband and I are vegan and he is allergic to soy. I followed another review and used a soy yogurt recipe but I used rice milk instead of soy. I also replaced the 1/2 cup soy milk for coconut milk and then added about 1/8 to 1/4 cup rice milk after I combined the ingredients since coconut milk is thicker than soy milk. Instead of oil, I used a combination of ½ a sweet apple to 1 pear which I had pulverized.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2013

      55

      So glad I tried these. They were super. We aren't vegan but I was out of eggs and milk and wanted something pumpkin. These muffins hit the spot. Didn't have soy milk or yogurt - used applesauce. It worked fine.

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

    Read All Reviews (22)

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    Nutritional Facts for Vegan Pumpkin Muffins

    Serving Size: 1 (878 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 493.9
     
    Calories from Fat 171
    34%
    Total Fat 19.0 g
    29%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 292.8 mg
    12%
    Total Carbohydrate 78.1 g
    26%
    Dietary Fiber 1.5 g
    6%
    Sugars 46.5 g
    186%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    soy yogurt

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