Vegan Pumpkin Muffins

"These muffins are so good! I am not a vegan but look for recipes on vegan websites because they are economical to make. I love pumpkin and these muffins are a staple in my house during the fall. The recipe calls for pumpkin but you can also use any hard squash."
 
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photo by gourmetmomma photo by gourmetmomma
photo by gourmetmomma
Ready In:
35mins
Ingredients:
8
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Cream margarine and sugar.
  • Add applesauce, pumpkin and spices.
  • Mix well and add flour and baking soda.
  • Put batter in muffin tin. Fill the tin full as these muffins do not rise much. Bake at 350°F for 20-25 minute These muffins are best warm but keep for days when stored properly. So grab a cup of tea and a hot muffin and enjoy fall!

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Reviews

  1. Great recipe! Usually "healthy" baked goods turn out hard, but these were soft and tasty. I subbed half a cup of vanilla whey protein powder instead of half a cup of flour so that these were packed with protein. Also added about a quarter of a cup of flax seeds. Will definitely make again!
     
  2. These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some -- yummy!
     
  3. I give this 5 stars because, as my 9 year old put it, "I could taste the whole wheat in the batter, but not in the muffins!!" I added chocolate chips to some, but even without these were wonderful. I did use butter, and I'm going to add this to my breakfast rotation--yummy, filling, healthy, and kid-approved!
     
  4. These were pretty good, but some little something was missing. Perhaps a smidge of cloves, which I will add next time. But the recipe is a good one and definately a keeper! Thanks!
     
  5. These are wonderful. They are dense and very satisfying. They were quick to make and very forgiving. I was a bit short on pumpkin, so I used a combination of pumpkin and baked sweet potato. I omitted the nutmeg and added 1/4 tsp vanilla, and used butter instead of margarine. And, I topped the muffins with roasted pumpkin seeds. Yum! My very picky 2 year old ate one up with a smile. Thanks for sharing!
     
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Tweaks

  1. These muffins are very tasty. I found that the recipe made 14 good sized muffins. I would decrease the nutmeg if I make them again and add a bit of ginger and cloves. I made them for a health conscious friend, and substituted Earth Balance for the butter, and for the brown sugar used 3/4 cup Stevia in the Raw with 1/4 cup Agave syrup. Worked very nicely. I added raisins to some -- yummy!
     
  2. Great recipe! Usually "healthy" baked goods turn out hard, but these were soft and tasty. I subbed half a cup of vanilla whey protein powder instead of half a cup of flour so that these were packed with protein. Also added about a quarter of a cup of flax seeds. Will definitely make again!
     
  3. These are wonderful. They are dense and very satisfying. They were quick to make and very forgiving. I was a bit short on pumpkin, so I used a combination of pumpkin and baked sweet potato. I omitted the nutmeg and added 1/4 tsp vanilla, and used butter instead of margarine. And, I topped the muffins with roasted pumpkin seeds. Yum! My very picky 2 year old ate one up with a smile. Thanks for sharing!
     

RECIPE SUBMITTED BY

I am most definatly NOT a chef but I'm a great cook. I love to try new recipes and enjoy creating my own.
 
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