Vegan Pumpkin Muffin is a healthy dessert that is easy to make. Just follow these instructions from Patricia and serve Muffins any time day or night.
Vegan Pumpkin Muffin Ingredients
300 Grams Of Baked Pumpkin Puree ( See Instructions Below )
220 Grams or 1 and 3/4 Cups Flour ( We Use 110 Grams Of Unbleached White Flour and 110 Grams Of Spelt Flour )
120 Grams or 3/4 Cup Of Organic Coconut Sugar
2 Teaspoons Cinnamon Or Pumpkin Pie Spice
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1/4 Teaspoon Ginger Powder
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cardamom
1/4 Teaspoon Clove
Wet Ingredients
80 ML Oil
60 ML Almond Milk
60 ML Orange Or Mandarin Juice
2 Teaspoons Alcohol Free Vanilla Extract
Optional: 120 Grams Or 2/3 Cup Chocolate Chips
Vegan Pumpkin Muffin Directions
To make your pumpkin puree, wash your Organic Pumpkin skin and then cut it in half. Scoop out the seeds and stringy bits inside and harvest about 350 grams of raw pumpkin. That will yield about 300 grams of puree. Patricia says that you should bake the pumpkin at 400 degrees cut side down on a greased baking sheet for 45 minutes until it is soft. Patricia said that when you boil pumpkin, you lose most of the flavor so she prefers baking pumpkin to retain the flavor.
After the pumpkin is finished baking, use a mixer to create the pumpkin puree. Set aside in a mixing bowl that you will add all of the wet ingredients in.
Take all your dry ingredients and whisk them together in a large mixing bowl. Now take all of your wet ingredients in your other mixing bowl and make a liquid mixture.
Now you will add the wet ingredients to the dry ingredients and mix thoroughly as this will form your Vegan Pumpkin Muffin batter. Turn on your oven to 350 degrees and take some silicone muffin molds and pour your batter into the molds. Bake for 25 minutes and then let cool for 15 minutes. Enjoy your healthy dessert.
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