As I mentioned in an earlier post, I'm obsessed with pumpkin flavored things, so this weekend I created a healthy, flavor-packed vegan pumpkin spice muffin! This recipe is not very sweet (because I didn't use that much sugar) so it can be eaten alongside something sweeter or with a savory stew or soup. These muffins pack a punch of vitamin A and a good helping of fiber, so enjoy and know that it's possible to make a truly healthy muffin.
Ingredients (makes 12 muffins)
- 2 cups whole wheat flour, or another whole grain flour (such as spelt, brown rice flour, etc.)
- ⅓ cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¼ cup melted coconut oil (melt in microwave)
- 15 oz. canned pumpkin (nothing added, unsweetened)
- 1 cup unsweetened applesauce
- ½ cup unsweetened vanilla almond milk (or other milk alternative)
- 1 tsp. vanilla extract
- 2.5 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ginger
- 1 tsp. cloves
Directions
- Preheat the oven to 350°F and either spray a muffin tin with nonstick spray or use paper muffin cups/wrappers
- In a large mixing bowl, combine measured dry ingredients (flour, sugar, baking soda, baking powder, and spices)
- Create a well in the dry ingredients and add the canned pumpkin, applesauce, vanilla extract, almond milk, and melted coconut oil (melt the coconut oil in the microwave before mixing for about a minute)
- Mix dry and wet ingredients until mixture is uniform in consistency
- With an ice-cream scooper or large spoon, spoon portions of muffin batter into muffin cups/tin
- Bake for 25-30 minutes (cooking time may vary, so use your judgment and keep an eye on the muffins during the last 5 minutes)
- Remove from over, allow to cool down a bit and serve
- Enjoy!
-Jess