Vegan Pumpkin Spice Muffins
Servings Prep Time
16people 10minutes
Cook Time
20minutes
Servings Prep Time
16people 10minutes
Cook Time
20minutes
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cup whole-wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmegground
  • 1 teaspoon cinnamonground
  • ½ teaspoon gingerground
  • ½ teaspoon allspiceground
  • 1 cup pumpkin purée
  • 2/3 cup fruit-juice reductionor light agave nectar
  • ½ cup canola oil
  • ¼ cup coconut milk
  • ½ cup unsweetened coconutshredded
  • 1 cup walnutschopped and toasted
  • ¾ cup dried cranberries
Instructions
  1. Preheat oven to 350˚. Line a 12-cup muffin tin with baking cups.
  2. Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger, and allspice in a bowl. In a separate bowl, mix together pumpkin purée, fruit-juice reduction or agave, oil, and coconut milk. Stir wet mixture into dry until just incorporated (do not overmix). Fold in coconut, walnuts, and dried cranberries.
  3. Divide batter evenly among muffin tins. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
Recipe Notes
Nutrition Facts
Vegan Pumpkin Spice Muffins
Amount Per Serving
Calories 145 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 159mg 7%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 145 cal, 5g fat (1g mono, 3g poly, 1g sat), 0mg chol, 2g protein, 24g carb, 2g fiber, 159mg sodium

 

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