Vegan Pumpkin Muffins Recipe
These deliciously moist and easy vegan pumpkin muffins come together in less than half an hour and are so tasty! A bit more crumbly than an average pumpkin muffin, but they are so tasty!
Equipment
- Muffin tin
- Silicon cupcake liners
Ingredients
- 250 g pumpkin puree
- 3 tbsp ground flaxseed
- 9 tbsp water
- 140 g maple syrup
- 30 ml olive oil
- 2 tsp pumpkin pie spice
- 35 g coconut flour
- 140 g almond flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- Juice of 2 oranges
- Pinch of salt
- 1 tbsp pumpkin seeds
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin pan or line it with muffin liners.
- Combine the ground flaxseed with 9 tablespoons of water. Let it sit for a few minutes until the mixture thickens and becomes gel-like.
- In a large mixing bowl, combine the pumpkin puree, olive oil, flaxseed mixture, maple syrup, pumpkin pie spice, orange juice, and salt. Mix well.
- Add the coconut flour, almond flour, baking powder, and baking soda and mix until combined.
- Divide the batter among the muffin cups. The mixture is drier and thicker than regular muffin batter, so gently press it into the cups. This also helps give the muffins more structure. Sprinkle the pumpkin seeds over the top.
- Bake in the center of the oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before removing them from the pan.
Nutrition
Calories: 153kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 126mg | Potassium: 93mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3243IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg