Best Tony Vs Vegan Pumpkin Muffins Recipes

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VEGAN PUMPKIN MUFFINS



Vegan Pumpkin Muffins image

Fall into fall with these deliciously moist and perfectly flavored vegan pumpkin muffins. An easy fall pastry that will warm up your home.

Provided by Sarah McMinn

Categories     Breakfast     bread

Time 35m

Number Of Ingredients 16

1 3/4 cup all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 (15oz) can pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup apple sauce
1/2 cup coconut oil
2 tsp vanilla extract
2 tbsp vegan butter, (I use Earth Balance)
2 tbsp granulated sugar
2 tsp ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.​
  • In a small bowl whisk together flour, baking soda, spices, and salt.
  • In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
  • Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean.
  • Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
  • To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar.
  • Serve immediately or store in an airtight container at room temperature for up to 5 days.

Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Sodium 150 mg, Fiber 12 g, Sugar 13 g, ServingSize 1 serving

1-BOWL VEGAN PUMPKIN MUFFINS



1-Bowl Vegan Pumpkin Muffins image

1-bowl vegan pumpkin muffins with pecan crumble! Tender, flavorful, and naturally sweetened. The perfect fall snack or dessert!

Provided by Minimalist Baker

Categories     Dessert     Snack

Time 42m

Number Of Ingredients 21

1 ½ Tbsp flaxseed meal ((to make flax eggs))
4 Tbsp water ((to make flax eggs))
2 Tbsp mashed ripe banana
3/4 cup pumpkin puree
2/3 cup muscovado sugar* ((packed // or sub organic brown sugar or coconut sugar))
1/4 cup maple syrup
1/4 cup olive oil
1 tsp vanilla extract
2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
1 1/4 tsp pumpkin pie spice*
1/2 cup water
1/2 cup almond meal ((ground from raw almonds))
3/4 cup gluten-free rolled oats
1 cup gluten-free flour blend
3 Tbsp muscovado sugar ((or sub organic brown sugar, organic cane sugar, or coconut sugar))
3 1/2 Tbsp gluten-free flour blend
2 Tbsp roughly chopped pecans, pepitas, or walnuts
1 1/4 Tbsp coconut oil
1 pinch each cinnamon + pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten free flour and shake out excess.
  • Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
  • Add banana and mash, leaving just a bit of texture.
  • Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
  • Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
  • Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
  • Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
  • Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
  • Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It's better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
  • Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
  • Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

Nutrition Facts : ServingSize 1 muffins, Calories 329 kcal, Carbohydrate 52.6 g, Protein 4.6 g, Fat 12.7 g, SaturatedFat 3.1 g, Sodium 341 mg, Fiber 4.9 g, Sugar 27 g

VEGAN PUMPKIN MUFFINS



VEGAN PUMPKIN MUFFINS image

Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!

Provided by Julie | The Simple Veganista

Categories     Breakfast

Time 30m

Number Of Ingredients 11

2 cups flour (spelt, all-purpose, whole wheat, or 1-1 GF)
2/3 - 3/4 cup sugar (organic pure cane or coconut)
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 can (15oz) 100% pumpkin puree or 1 1/2 cups fresh pureed
1/3 cup unsweetened applesauce or oil (olive oil or room temp coconut oil)
1/3 cup unsweetened plant milk
1 - 2 teaspoons vanilla
chopped pepitas (pumpkin seeds), optional topping

Steps:

  • Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
  • In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don't overmix.
  • Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
  • Place on the center rake in the oven and bake for 20 - 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.
  • Makes 12 muffins.
  • Keep leftovers muffins on the counter in a covered container for up to 3 - 4 days. Keep longer in the refrigerator for 6 - 7 days.
  • , let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 - 3 months. Let thaw in the refrigerator or on the counter.

Nutrition Facts : Calories 131 calories, Sugar 12.8 g, Sodium 146.9 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 3.4 g, Protein 3.1 g, Cholesterol 0 mg

VEGAN PUMPKIN MUFFINS



Vegan Pumpkin Muffins image

Moist pumpkin muffins suitable for those who prefer a vegan meal plan.

Provided by thedailygourmet

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 45m

Yield 12

Number Of Ingredients 18

cooking spray
½ cup almond milk, at room temperature
2 tablespoons distilled white vinegar
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 (15 ounce) can pumpkin puree
½ cup maple syrup
½ cup unsweetened applesauce
1 tablespoon vanilla extract
⅓ cup rolled oats
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup coconut oil, melted and slightly cooled
½ cup pecan pieces, chopped

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
  • Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
  • Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  • Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
  • Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
  • Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
  • Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
  • Let cool for a few minutes before removing from the tins.

Nutrition Facts : Calories 234 calories, Carbohydrate 36.8 g, Fat 8.2 g, Fiber 2.6 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 466.6 mg, Sugar 10.7 g

VEGAN PUMPKIN MUFFINS



Vegan Pumpkin Muffins image

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.

Provided by avocadosammich

Categories     Quick Breads

Time 37m

Yield 6 jumbo muffins

Number Of Ingredients 14

1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pumpkin puree (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 tablespoons molasses

Steps:

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

Nutrition Facts : Calories 494, Fat 19, SaturatedFat 2.5, Sodium 292.9, Carbohydrate 78.2, Fiber 1.5, Sugar 46.5, Protein 4.7

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