VEGAN PUMPKIN MUFFINS. They have that beautiful domed top and they’re perfectly moist and deliciously spiced. Place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Vegan pumpkin protein muffins will be your new favorite treat! Top Tip: Make sure you are using pumpkin purée and not pumpkin pie filling. The high protein gluten free breakfast muffins with pumpkin seeds and dried cherries are the snack for any time of the day because they are: Super simple to make. In a separate bowl (or liquid measuring cup) mix together your wet ingredients. 1/2 cup sweetener of choice that measures like sugar*. Let cool for 15 minutes then frost. Enjoy these light and fluffy chocolate chip protein muffins which are healthy and need just 5 ingredients! Easily stored. These PB&J donuts are made with simple ingredients and take less than 30 minutes to make. And just to make sure you get lots of pumpkin goodness from me, definitely check out our vegan pumpkin pie, our vegan pumpkin soup and our vegan pumpkin bread too. *Keep muffins covered at room temperature and they will stay fresh for a few days or in the fridge where they will keep for up to a week. Flick wrist (whisk) and combine all ingredients together. Bake for 20-23 minutes, or until you are able to insert a toothpick and remove it cleanly. This recipe is quick and easy to - only 1 bowl & 30 minutes! I used walnuts instead of pecans because that’s what I had in the house, and I added a couple of generous handfuls of raisins/sultanas because I like my muffins to feel crammed and with different textures. Coconut flour and almond flour are great flours to bake with, especially if you are gluten free and I use them in so many of my recipes! https://www.whereyougetyourprotein.com/vegan-pumpkin-banana-bread Made a batch of these today and they’re lovely! You can definitely try some extra baking powder, I haven’t experimented with using whole wheat flour on these, but I don’t think it will do any harm to increase the baking powder a little. When I told my mom I made them from scratch, she was really surprised because of how good the texture and flavor were. Do you remember that McDonald’s commercial many moons ago that showed the guy walking to work in the morning and anyone who attempted to talk to him, he would put up a hand and say “I am sorry, I haven’t had my coffee yet.”? Source: Pear Protein Muffins. This is definitely something you could make for non vegans and they would love it and never know the difference. Think a slightly sweet, light and gooey pumpkin treat type of muffin, delivering plant protein in each bite, with no flour necessary! Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Creamy Cookie Butter (Lotus Biscoff) Cocktail. Filled with vegan marshmallows, rich and creamy vegan hot chocolate and so many topping to pick from, everyone will enjoy […]. No need to waste time chilling and baking! THE PERFECT FALL EASY BREAKFAST. Add the canned pumpkin, applesauce, maple syrup, and vanilla. Something went wrong. Made with plant protein powder, sweetened with pure maple syrup, and loaded with … So moist and flavorful, and easy! This is a summary of the process to go along with the process photos. Vegan Pumpkin Spice Cake Ingredients. ★☆ Turn this bread into muffins for an easy grab-n-go breakfast. In a separate … Canned pumpkin isn’t ‘wet’ so your homemade version should not be either. Instructions. Comment Policy: Your feedback is really appreciated! It is so very low in calories because it’s made up of mostly water which makes this healthy vegan pumpkin banana muffin recipe low fat. Required fields are marked *, Rate this recipe They are also freezer friendly! Prepare a flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy. Mix into a thick batter. I used half whole wheat, half white flour and they are wonderfully hearty. Step 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a … The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. https://www.onecleverchef.com/pumpkin-protein-muffins-healthy-gluten-free Then add pumpkin purée, vanilla, melted coconut oil and apple cider vinegar into your mixing bowl. Pumpkin puree: We’ll be using a whole can of pumpkin puree, or 1 ½ cups if using fresh.Be sure it’s 100% pumpkin puree and not pumpkin pie filling. These pumpkin muffins are made with coconut flour and almond flour making them high in protein and grain-free. Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice. Hi Jordan, so glad they were good! Success! Mash in the 2 bananas. They are also freezer friendly if you want to freeze them. These muffins … Spray a muffin tray with non-stick spray and set aside. I was a little short on pumpkin purée, so I added a little mashed banana. These pumpkin muffins are made with coconut flour and almond flour making them high in protein and grain-free. A quite surprising amount of excess water will drip off from freshly made pumpkin purée. We love a versatile recipe. I never leave comments but these were seriously delicious. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. These vegan protein packed pumpkin chia muffins are a great make ahead breakfast or on-the go healthy snack idea. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Do you recommend using a bit more baking powder to help fluff them up when using the whole wheat mix? They are topped with a crunchy, sweet brown sugar crumb topping for additional deliciousness. ★☆ (gluten-free, oil-free and refined sugar-free) Over the years I’ve had several requests for a vegan version of my healthy flourless pumpkin muffins … The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Please do us a favor and rate the recipe as well as this really helps us! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Woohoo! And then weigh your flour too. Pumpkin Spice Protein Muffins are filled fabulous pumpkin flavor, fiber, potassium, and tons of protein. If you don’t have chia seeds on hand, you could also use ground flax or an egg replacement. Serve these beauties cut in half and spread with some vegan butter, or just eat them as is! The awesome thing about muffins is you can add as many healthy ingredients in the batter as you’d like — berries, nuts, seeds, even your favorite source of plant-based protein. 6. This recipe is super easy! Rude or insulting comments will not be accepted. Your email address will not be published. Add a few more chopped pecans directly to the top of the muffins. Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely. Preheat oven to 375 degrees. Yes indeed, these pumpkin muffins are vegan and dairy-free! A total hit just like ALL your recipes… yum! Dairy-Free Pumpkin Muffins. BULK MODE BANANA-PUMPKIN PROTEIN MUFFINS Servings: 9 Macros Per muffin: 43g Carb / 11g Protein / 9g Fat Ingredients 1.5 Tbsp Ground flax 2 Tbsp Ripe banana 1 C. Pumpkin puree ¾ C. Coconut sugar ¼ C. Maple syrup ¼ C. Extra virgin olive oil 1.5 tsp Vanilla extract 2 tsp Baking soda ¼ C. Sea salt (fine) 1.5 tsp Pumpkin pi About Me →. Combine soy milk and vinegar to make vegan “buttermilk” and set aside to curdle. I didn’t have pecans and I used a bobs red mill egg replacer instead of the flax egg cause I was feeling lazy. Rude or insulting comments will not be accepted. A dairy free […], Jump to RecipePrint RecipeBaked Vegan Peanut Butter Jelly Donuts are such a great treat, and a fun twist on a classic childhood sandwich. Thanks for the great review. Each pumpkin muffin has 11 grams of protein … In a large bowl add flour, protein powder, baking powder, baking soda, and all spices listed. These are vegan and made with plant-based protein powder and flaxmeal for an extrasatiating muffin you possibly can take pleasure in … Plus, they have a wonderful protein cream cheese frosting. Muffins can be stored in a multiple number of ways, depending on how you plan to consume them. Made with cinnamon simple syrup, Bailey’s Almande, Vodka and plant based […], Jump to RecipePrint RecipeThis vegan hot chocolate dessert board is full of vegan delicious treats and is sure to be a crowd pleaser at your next party or a weekend night in with your kids. The batter will be thick. I've been loving adding protein powder to baking recently - such a great way to sneak in some extra protein. This Vegan Pumpkin Spice Muffins Recipe is whole food plant based - no added oil or refined sugar. This is also why we use coconut oil, because it’s relatively thick. This is very nb. Set aside for at least 5min to let mixture thicken. You can use either. And vegan, gluten-free, oil-free, and sugar-free. My kitchen smells sooo good right now with the smell of pumpkin … 1/4 cup vanilla or multi-purpose protein powder (1 scoop if using IdealLean) 1 cup canned pumpkin (NOT pumpkin pie filling) 1/2 cup … She doesn’t even like pumpkin, but she’s eaten a few muffins and she really loves them! Divide the batter evenly amongst the muffin partitions in your prepared muffin tray. This post was sponsored by Nature's Food Organic Protein … I mean do I even need to say more? Then add pumpkin purée, vanilla, melted coconut oil and apple cider vinegar into your mixing bowl. Thanks! Packed with protein – 11g per serve! It’s a simple mix of cinnamon, ginger, nutmeg, allspice and cloves and you can mix it up in about 2 minutes and be ready to go. Place all ingredients into a medium size bowl and whisk vigorously (or use a hand mixer). ★☆ Slowly pour the wet ingredients into the dry ingredients and continue to stir until they are combined. Pear Protein Muffins. Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute. Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy. , I made this yesterday without the pecans but added powdered sugar to top soooo delicious. Now combine all the dry and wet ingredients into different bowls. 1 scoop of protein body (I used a vanilla flavor), 2 tbsp of coconut oil, melted (you can sub canola oil), 1 scoop of protein powder (I used vanilla), 6 tbsp of vegan whipped cream (I used Whole Foods 365 Brand), Jump to RecipePrint RecipeA vegan sugar cookie dip recipe, made in less than 5 minutes, and that everyone will love! I filled mine with approx 2 1/2 tbsp. Add in your chopped pecans and stir in. A nice thick batter is also ideal for good muffins and this is what we have here. Fall is in the air, so that means 'Pumpkin Spice and Everything Nice!' Flour: I’ve used both spelt, all-purpose, and a combo of both flours with great results. My mum declared them “absolutely delicious”, so I felt confident enough to drop some off for a neighbour (a chef and specialises in cakes) who had lent me some baking powder to make them (thanks to my mum accidentally mixing our remaining small amount of baking powder into our large container of baking soda….. Deary me!). Then add the pumpkin purée, vanilla, melted coconut oil and apple cider vinegar to the mixing bowl. These vegan pumpkin power muffins are packed with energizing seeds, vitamin-rich pumpkin + carrot, and fiber-filled whole spelt flour. They’re also seriously easy to make with simple everyday ingredients. Ingredients You’ll Need. Mix together with a spoon until well combined. Please refresh the page and/or try again. Peanut Butter donuts with a grape jelly glaze topped with crunchy peanuts. Go hop in the kitchen right now and make these easy vegan pumpkin muffins. Prepare flax "egg" by combing water and ground flax. Thanks so much for the wonderful review Sarah! These moist pumpkin muffins with a crunchy pecan streusel topping are suitable for anyone on a vegan or dairy-free meal plan. Then preheat your oven to 350 degrees! Divide the batter evenly between the muffin partitions of your prepared muffin tray (spray with non-stick spray first). ★☆ Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. You can add chocolate chips or nuts into the batter, too. Sift some flour into a mixing bowl and add in brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice. Don’t over-mix … Combine the wet ingredients with the dry, mixing until you have a uniform batter. https://bitesofwellness.com/vegan-chocolate-protein-muffins Delicious! Now that my son is on summer break, it's time to adjust my schedule and create a balance between work and activities for him. I think my favourite thing about these muffins is the cinnamon crumb topping on them which is made from cinnamon, coconut sugar, Purition chai latte protein blend (could use another protein flavour or ground almonds) and coconut oil. Vegan Pumpkin Banana Bread Muffins. . In a large bowl, stir together the almond … Whisk the cornmeal, flour, pumpkin pie spice, baking powder, baking soda, and salt together and form a well in … Line a muffin … I note in the recipe card below to use cornstarch or arrowroot powder if you’re not using cake flour! ★☆. Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. These Vegan Protein Muffins (blender muffins) are quick, easy, healthy, and delicious! I use an Oxo Good Grips Food Scale and it’s the most useful item in my kitchen (well, one of them!). That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. *This recipe was first published in 2017 and has now been updated with new photos. You just need some basic baking ingredients to make the muffins. It has the perfect amount of spices & sweetness and they are very moist! These muffins worked out perfectly. A staple growing up, […], Jump to RecipePrint RecipeCreamy Vegan Cinnamon Roll Cocktail is the perfect after dinner drink or nightcap. So yummy. These vegan chocolate protein muffins use chia seeds to replace the eggs in this recipe. But, fear not, these are so healthy that they basically pass for breakfast. Here’s all that you need to make the best damn vegan pumpkin cake you’ll ever taste: Flour: you can use gluten free 1:1 baking flour here or cake flour. Add in your flax egg. I think it’s a good sign that these Oil-free Vegan Pumpkin Muffins with Cherries and Pumpkin Seeds are flipping fantastic when I eat 5 in a row, wouldn’t you say so? Thanks so much for sharing this recipe ✨, So happy to hear that Raechel! How to bake pumpkin banana muffins. Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners. If making gluten free vegan pumpkin bread, I recommend using Bob Red Mill’s 1-1 Gluten Free Flour. This is what I use and it works wonderfully for all pumpkin desserts. To make this simple recipe, combine your topping ingredients with your hands by squishing them together until they have a crumbly texture, then set this in the fridge while you make the batter. Then simply let it cool and then add it to the food processor and process into a purée. https://plantpoweredeatsandtreats.com/vegan-pumpkin-chia-protein-muffins Pumpkin is rich in vitamin A. Vitamin A strengthens your immune system and helps to fight against infections. They were moist, delicious, and the perfect fall treat. Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. In a large mixing bowl, mix all dry ingredients, other than the pecans, until they are well combined. All you'll need is some common ingredients, a blender, muffin tin, and your oven. But, personally, fall screams pumpkin muffins. These deliciously easy Pear Protein Muffins by Charlie Rioux are packed with plant-based protein (in this case, pea protein). Allow to cool for a few minutes in the muffin tray and then transfer to a wire cooling rack to cool completely. Add in your flax egg. You will find full instructions and measurements in the recipe card at the bottom of the post. We’ve tested these with canola oil as well and it works great. They’re just sweet enough to be desirable but not … Fill each muffin liner with the mixture. Protein powder acts as the “flour” in this recipe, along with almond butter (I like this one ) to hold everything together (or any nut butter of choice) and warming spices like cinnamon and nutmeg to finish it off! These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! Your fall-loving style buds are going to be so excited if you chunk into these supermoist and completely spiced pumpkin chocolate-chip protein muffins. But if you want to switch for a different vegetable oil you can do so without any major impact. In a medium mixing bowl, whisk together all of the wet ingredients. They sound delicious with those additions. Prepare a flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy. Making them the perfect way to start your day. These vegan pumpkin muffins came out so well. 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