https://www.egglesscooking.com/pumpkin-zucchini-muffins-recipe Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. Pumpkin is such a versatile ingredient in baking because not only do you get the fall flavor of the pumpkin but the ability to use it as a replacement for both oil/butter and eggs in baking recipes.. Because of that, this gluten-free pumpkin recipe also happens to be dairy-free and vegan! I prefer a smaller muffin, and got 18 out of the batch. Preheat oven to 375 degrees F (190 degrees C). Spoon the batter into the prepared muffin cups, filling each almost to the top. 1/2 cup neutral flavored oil (like canola, vegetable, avocado) 1/2 cup no-sugar added applesauce. Then I guess I will be done with pumpkin … Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they’re naturally sweetened with dates, are oil-free, and completely vegan. Scrape the batter into the prepared loaf pan. Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 … Plus, they're 100% vegan … Preheat oven to 375º F. Line a muffin tin with liners (parchment paper liners are best so they won't … In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Preheat oven to 375F/175C. Combine all-purpose flour, brown sugar, white sugar, whole wheat flour, baking soda, cinnamon, allspice, salt, and baking powder in a large bowl. Sprinkle the top with chocolate chips, nuts, or pumpkin … Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Muffins: 3 large eggs. Add in flaxseed eggs, olive oil/applesauce, pumpkin puree, maple syrup, and vanilla extract. 2. The muffins are tender and delicious, with no hint that they're GF or vegan! In a separate small bowl or 4-cup measuring cup, mix together the flour, protein powder, baking … Plus, these muffins are loaded with all your favorite fall spices—and of course, plenty of pumpkin, too! DAIRY-FREE AND VEGAN PUMPKIN MUFFINS. 3. I’ve made this recipe as easy as possible, using just 1 bowl and streamlining the … Spray a mini muffin tin really well with cooking spray or line with paper … Step 2 Lightly coat a 12-cup muffin tin with cooking spray. Will definitely make again as I have another cup of pumpkin. https://chocolatecoveredkatie.com/applesauce-muffins-recipe Delicious. By hand, stir with a wooden spoon or spatula, just until the flour disappears. Add the dry ingredients (oat flour, cocoa powder, pumpkin pie spice, … In a separate bowl, whisk … Mix … I recommend using an ice cream scoop, this will yield nice round … https://tastykitchen.com/recipes/breads/pumpkin-applesauce-muffins I’m totally thrilled with this vegan pumpkin bread. I love pairing mine with a smear of almond butter and a warm coffee or tea. Preheat oven to 375 F. In a mixing bowl, combine sugar, pumpkin, non-dairy milk, oil and apple sauce and stir to combine. Using the pumpkin puree eliminates the need for eggs and milk. Vegan Applesauce Muffins – Key Ingredients. Add the … Preheat oven to 375 degrees F. Stir oats, milk, pumpkin, brown sugar, vanilla, baking powder, pumpkin pie spice, salt and eggs together in a large bowl until fully incorporated. Preheat oven to 375 F and line a 12-count muffin tin with liners or spray with cooking spray. These vegan applesauce muffins turned out sweet and delicious with a satisfying texture and plenty of apple cinnamon flavour. Divide the batter into the 10 liners. Add the dry ingredients all at once to the wet ingredients. 15-ounce can pumpkin puree/canned pumpkin. In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 1 tablespoon of the … This is adapted from my banana muffin recipe. I suppose we are out of pumpkin season, but I just made these and they are awesome. This perfectly moist vegan muffin recipe comes together with just a few easy ingredients that you likely already have in your pantry. I’ve been loving the quick breads lately and enjoying vegan banana bread and vegan zucchini bread and of course vegan cornbread.. Preheat the oven to 350º F. Combine the first 6 (dry) ingredients in a mixing bowl and stir until completely combined. In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder … Instructions. 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