Vegan Pumpkin Muffins (gluten-free, whole wheat options)

These vegan pumpkin muffins can be made with gluten-free, whole wheat or all-purpose flour. Naturally sweetened with maple syrup and covered in cinnamon sugar!

Ingredients
For the donut holes:
  • 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of this Gluten-free 1-to-1 Baking Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
  • 1/2 cup (120ml) maple syrup
  • 3/4 cup (182 grams) pumpkin puree, room temperature

For the cinnamon sugar coating (the butter actually isn't needed! See post for more details):
  • 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
  • 1 teaspoon ground cinnamon
  • 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 1
Vegan Pumpkin Muffins (gluten-free, whole wheat options) #breakfast #vegan #pumpkin #muffin #glutenfree #wholewheat #weightwatchers #cinnamon
Vegan Pumpkin Muffins (gluten-free, whole wheat options)


Directions
  1. Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
  2. In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
  3. In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
  4. Add the dry mixture to the wet one and stir just until combined.
  5. Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  6. ....
  7. .......

You can get the complete recipes in here!!!

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