That is right! How to Make Vegan Pumpkin Muffins. Don’t overmix. 3/4 teaspoon cinnamon. Set aside. Preheat the oven to 400 degrees F / 200ºc. Vegan pumpkin muffins with vanilla icing Ingredients. If you are looking for a pumpkin bread with no eggs, I recommend skipping this recipe and baking this Vegan Pumpkin Bread recipe or these Vegan Pumpkin Muffins instead. Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). However, these muffins may take a few minutes longer to bake since the batter will be chilled. Bake for 18-20 minutes, until golden and a toothpick inserted in the middle muffin comes out clean. An easy, fail-proof, autumnal pastry that will warm up your home and fill you up. Let muffins cool a few minutes, move to wire rack. SHOP     SUBSCRIBE   |   RECIPE INDEXÂ, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). I bet you’d love these Whole – Wheat Raspberry & Peach Ginger Muffins – they’re pure beauty and just oozing with prime Summer fruit! Step: Bake the muffins for 18-20 minutes.Do a toothpick test to see if the muffins are done. Set aside. In a large mixing bowl, whisk together the dry ingredients (i.e., spelt flour, sunflower seeds, pepitas, … Vegan pumpkin muffins studded with chocolate chips. She currently writes on her personal cooking blog called Jennifer’s Cozy Kitchen. Some changes; I used regular sized Guittard dark chocolate chips (prob. Pure Maple Syrup. Tender and moist vegan pumpkin chocolate chip muffins made with wholesome ingredients like tahini and whole grain flour, these vegan muffins are the best of healthy indulgence. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife. I use Bobs Red Mill, All Purpose Baking Flour 1 to 1 (the one with the light blue label in the blue bag NOT the red label). In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt). Ingredients: 2 1/4 cups spelt flour. Combine the flour, salt, baking soda, baking powder, cinnamon, and ginger in a large mixing bowl. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). An easy fall pastry that will warm up your home. Fill muffin molds 2/3 of the way full. Garnish with pumpkin seeds or chocolate chips. Learn how your comment data is processed. These muffins are made from a flour called whole spelt … Make sure to tag, Preheat the oven to 350 degrees F. Spray a. Yeah! 1 tablespoon baking powder. Applesauce varies a lot. To test for doneness, stick a toothpick in the center and it should come out clean. Easy One Bowl Pumpkin Spice muffins with vegan cream cheese filled in them. Crumble Topping: 6 Tbsp One Degree Organics Sprouted Spelt flour 3 Tbsp dark brown sugar or coconut sugar 1/2 tsp pumpkin pie spice 3 Tbsp vegan butter, melted. Fill up your muffin molds about 2/3rds of the way full. This is my new all time favorite healthy muffin recipe. To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) … This recipe is super easy! Vegan, soy-free. Pull from oven and let the muffins cool for 10 minutes in the pan before transferring them to a wire cooling rack. Directions. Wanna learn how to bake like a pro? Preheat oven to 375 degrees F. In a large bowl, add the flour, sugar, baking powder, pumpkin spice, baking soda and salt, mix to combine. (Vegan) Spelt Flour Zucchini – Maple Muffins – Baker by Nature. 30 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, Appetizer + Snack, Breakfast + Brunch, Budget Friendly, Fall, Freezer Friendly, Heart Healthy, Kid Friendly, Low-Fat, Muffins + Scones, Nightshade-Free, Oil-Free, One Bowl (Or Pot), Pantry Staple Recipes, Quick + Easy Vegan Recipes, Quick Breads, Refined Sugar Free, Snacks, Soy-Free, Tree Nut-Free, Vegan Bread Recipes, Vegan Comfort Food, Vegan Recipes, WFPB, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Fill muffin tin: Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Your email address will not be published. This is a summary of the process to go along with the process photos. Bake in the oven for 20 – 25 minutes (shown below). I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snac… Tender and moist vegan pumpkin chocolate chip muffins made with wholesome ingredients like tahini and whole grain flour, these vegan muffins are the best of healthy indulgence. Put all the dry ingredients in a bowl and combine. To top the muffins, combine the cinnamon and sugar in a small bowl. White & Brown Sugar – Check out my guide to vegan … This is a summary of the process to go along with the process photos. Use a spoon or whisk to mix thoroughly. Garnish with pumpkin seeds or chocolate chips. I also like that it uses the whole can of pumpkin. Delicious Vegan Spelt Muffins Delicious Vegan Spelt Muffins. To test for doneness, stick a toothpick in the center and it should come out clean. I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Ingredients & Substitutions. Bake: Place on the center rake in the oven and bake for 20 – 25 minutes. In a large bowl, mix all the dry ingredients and keep ready. That is a mouthful, hey? You can freeze pumpkin puree in an ice cube tray. Fall into fall with these deliciously light and perfectly flavored vegan pumpkin muffins. The taste is brilliant and the texture is so close to those not-so-healthy muffins. Your email address will not be published. Preheat oven to 400F. Let your muffins cool for 10 minutes before flipping them out onto a wire cooling rack. See more ideas about Recipes, Spelt flour recipes, Spelt. Warm spices, full of pumpkin, all whole grain Spelt flour. The best healthy pumpkin muffins EVER! Start by mixing all your wet ingredients in a bowl. A delicate drizzle of real maple syrup icing, adds the perfect finishing touch. Ingredients & Substitutions. Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. Next batch I will not add the topping. In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Instructions. Serving – Serve these muffins immediately. Sift the flour into a mixing bowl and add the white and brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. 9. How to Make Vegan Pumpkin Muffins. Preheat the oven to 375 degrees Fahrenheit. In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry. Vegan Pumpkin Cream Cheese Muffins. Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside. May 21, 2015 - This is my new all time favorite healthy muffin recipe. In a small bowl whisk together flour, baking soda, spices, and salt. I might have and I'm not sorry. Vegan Spelt Pumpkin Chocolate Chip Muffins! Vegan Pumpkin Tahini Chocolate Chip Muffins. It’s made with a whole can of pumpkin puree for the most incredible pumpkin flavor! In the same bowl as the chia mixture, whisk together the wet … Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). Spelt flour gives them whole grain power. 1/4 teaspoons salt. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio. Grease a large (or standard) muffin tin lightly with oil. You’ll need pumpkin puree, oil, plant-based milk and vanilla. Preheat the oven to 350 degrees F (175 degrees C). With apple cider vinegar as a rising agent, almond milk instead of dairy milk, and oil instead of butter, this cornbread muffin recipe is actually vegan.  Learn more about TSV →, ABOUT     If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out. Vegan Breakfast Recipe Makes 12 regular size muffins. Pro Tip: I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. Alternatively, 1 1/2 cups (233 g) whole-grain spelt flour will also work as a swap for the oat flour. To bake the muffins, preheat the oven and bake according to the instructions. Scrape the vegan spelt pumpkin bread batter into the prepared loaf pan, smoothing the top with your spatula. Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. I had a few issues when I first made this recipe with my baking soda clumping together. ; Whisk the flour, baking powder, cinnamon and salt in a large bowl.Whisk the eggs, maple syrup, oil and vanilla in a … You’ll need pumpkin puree, oil, plant-based milk and vanilla. Store: Keep leftovers muffins on the counter in a covered container for up to 3 – 4 days. CONTACT     Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely. Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a bowl; … Perfectly fluffy pumpkin molasses muffins, made gluten, dairy, eggs, refined sugars, nuts, gums, and oils -- a great breakfast muffin or snack on the go! Super moist, simple, and the perfect fall breakfast or snack. Definitely! Preheat the oven to 350º F. Combine the first 6 (dry) ingredients in a mixing bowl and stir until completely combined. Thanks for sharing and I love reading your recipes and stories. Yeah! Whisk together all your dry ingredients in a bowl. Preheat oven to 350 degrees F. In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Grease or line the cups of a 12-cup muffin tin. Despite using whole-grain spelt flour, pumpkin purée, and molasses, these muffins rise beautifully and they are so light and fluffy! I made these muffins for our church several weeks ago, substituting more applesauce to replace the oil. I got 15 muffins out of the batch. Combine the wet ingredients with the dry, mixing until you have a uniform batter. Preheat oven to 350 degrees F. Line a muffin tin with liners or lightly spray. Scoop the batter into a prepared muffin tin and bake for 20 minutes at 350 F. To check for doneness, insert a toothpick in the middle of a muffin. Instructions. I made these for Thanksgiving to be our pumpkin item and they were delicious! Bake for 20 minutes or until a knife inserted in the middle comes out clean. When frozen, pop them out and store them in a Ziplock bag for up to 2 months.Pumpkin puree is great for quickbread, donuts, pasta sauce, as well as works as a great natural egg replacer in many baked goods. 1/4 teaspoons salt. I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snac… If you give one of these recipes recipe a try, snap a photo and share it on Instagram. Mar 23, 2015 - Explore Debby VG's board "Vegan, Spelt Flour Recipes", followed by 132 people on Pinterest. Preheat the oven to 400 degrees and grease a 12 cup muffin tin. Keep longer in the refrigerator for 6 – 7 days. Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin! The vegan vanilla frosting is super creamy and decadent and goes perfectly with all the other flavours. Home » Recipes » Vegan Breakfast » Pastries & Muffins » The BEST Vegan Pumpkin Muffins, by Sarah McMinn / Posted: October 1, 2018 / Updated: August 21, 2020 / Disclosure: This post may contain affiliate links. Enjoy these delicious muffins to the fullest! I put some vegan chocolate chips in some – moist and delicious! 12 years and counting! Step away from the Vegan Pumpkin Pancakes and use that pumpkin puree in this Double Chocolate Pumpkin Muffins recipe instead.. Or make both. You can garnish the top with extra pumpkin seeds and chocolate chips if you … I topped all the muffins with the cinnamon/sugar and it was good but definitely not needed. Preheat your oven to 375 degrees F (190 C). Ingredients: 2 1/4 cups spelt flour. The Demerara sugar really gives these muffins the most beautiful little crunch, but if you don’t have it in your pantry, you can also finish them by brushing each top with a little melted butter (after they bake) then inverting the muffin into a cinnamon-sugar mix (2 tablespoons of granular sugar with 1 tablespoon cinnamon). Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. The best healthy pumpkin muffins EVER! Lightly brush each top with melted butter and sprinkle with cinnamon and sugar. Sprinkle with the optional chopped pepitas. PRIVACY POLICY + DISCLAIMERS     Don’t overmix. Yes! Step away from the Vegan Pumpkin Pancakes and use that pumpkin puree in this Double Chocolate Pumpkin Muffins recipe instead.. Or make both. Follow these instructions for Vegan Pumpkin Bread for more details. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Vegan Pumpkin Tahini Chocolate Chip Muffins. This recipe is super easy! Sure. If you don’t have baking soda on hand use 3 teaspoons baking powder. Makes one dozen muffins. Which, this year, means that 1/3 of my life I have been living and eating (and thriving and flourishing) as a vegan. Vegan Pumpkin Cream Cheese Muffins. This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chip muffins !!! Let me know if you try this easy pumpkin muffin recipe! Leave a comment and rate it below. A pumpkin spice latte in one hand, a double chocolate pumpkin … Mix: In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Let thaw in the refrigerator or on the counter. These festive, orange-hued beauties come together in a pinch and require a fairly short list of easy-to-find ingredients. In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, salt, and … RECOMMENDED EQUIPMENT: I love my USA Pan Muffin Tin, these parchment paper muffin liners. For more of my favorite cooking tools, shop my kitchen essentials. Not only is today one of my favorite days of the year because, yay, OCTOBER, but ALSO it is the day I celebrate my veganversary. Preheat oven to 425°F. That is a mouthful, hey? This pumpkin muffins recipe is a spin off from my highly rated Vegan Pumpkin Bread and is just as delicious, but in easy to pack, grab-n-go muffins. If you have vegan skeptics in your house, don’t worry. It is important to know that not all gluten-free flour blends are created equal when it comes to vegan baking. 1/4 cup olive oil. For gluten-free muffins, I recommend using a 1:1 baking blend. In another bowl, mix the almond milk, flax meal, yogurt and let sit for 2 minutes. If you do much more, the muffins will spill over as they rise. In a separate bowl (or liquid measuring cup) mix together your wet ingredients. It’s perfectly sweetened and brimming with warm fall spices! Tomorrow I’ll get there sooner! I only had strawberry applesauce but it worked fine and didn’t alter the taste. Please keep in mind that spelt … It’s made in one bowl and ready in 30 minutes. Don’t over … I think you’re going to love them. It’s easy. Warm spices, full of pumpkin, all whole grain Spelt flour. I made a substitution because I don’t eat white flour- I used 1.5 cup of sprouted spelt flour in place of 1.5 unbleached all-purpose flour and it was PERFECT!! © 2020 My Darling Vegan — All Rights Reserved, Vegan Chocolate Torte with Hazelnut Crust, Vegan Chocolate Peppermint Crinkle Cookies, 4-Ingredient Cookies with Chocolate Chips. Made in just 30 minutes! Easy One Bowl Pumpkin Spice muffins with vegan cream cheese filled in them. And apple cider vinegar helps them rise and adds a nice tangy flavor. Jump to Recipe Print Recipe Total Time: 35 mins. Don’t over-mix as this will make your muffins dense and gummy. 1.5 batches flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water as original recipe is written) 2 Tbsp mashed ripe banana. Make with or without cream cheese. Grease a 12-cup muffin tin or line cups with paper liners. This is the ideal temperature that can safely bake the muffins without their nutrients being leeched. While the oven is preheating, take a large mixing bowl and combine baking powder, salt, cinnamon, sugar, nutmeg and baking soda. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). For 6 – 7 days or standard ) muffin tin with liners or lightly spray may take a minutes... Container for up to 12 hours equal when it comes to vegan … this is a housewife. 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