Preheat the oven to 350 degrees F and line your cupcake tin with liners. Or toss one in the kid’s lunchbox for a special Fall treat. Flour: I’ve used both spelt, all-purpose, and a combo of both flours with great results. How to Make Vegan Pumpkin Muffins Making the Muffin Batter and Topping. Thanks for the great review. These deliciously easy Pear Protein Muffins by Charlie Rioux are packed with plant-based protein (in this case, pea protein). Chia seeds are a great source of fiber and omega-3 fatty acids. So yummy. https://colleenchristensennutrition.com/easy-pumpkin-protein-muffins *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. , I made this yesterday without the pecans but added powdered sugar to top soooo delicious. You just need some basic baking ingredients to make the muffins. Vegan Pumpkin Banana Bread Muffins. And you don’t even have to wait for pumpkin season to make them since you can make these with canned pumpkin purée. 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. So moist and flavorful, and easy! Family friendly. I never leave comments but these were seriously delicious. These pumpkin muffins are made with coconut flour and almond flour making them high in protein and grain-free. Though, if you’re all about fresh then you can make them with fresh homemade pumpkin purée too. Add water and … Your feedback is really appreciated! 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. Required fields are marked *, Rate this recipe If making gluten free vegan pumpkin bread, I recommend using Bob Red Mill’s 1-1 Gluten Free Flour. Whisk the cornmeal, flour, pumpkin pie spice, baking powder, baking soda, and salt together and form a well in … 療 Ingredients. In a medium bowl, mix together the flaxmeal and water, and allow to thicken for 5 minutes. This is definitely something you could make for non vegans and they would love it and never know the difference. You can use either. Add in your chopped pecans and stir in. Let cool for 15 minutes then frost. . However, if you can’t get canned pumpkin purée or would rather use fresh, then you can make it yourself. Let the purée stand in a strainer so that any excess water can run off. Each pumpkin muffin has 11 grams of protein … A total hit just like ALL your recipes… yum! https://thenaturalnurturer.com/healthy-vegan-pumpkin-muffins We love a versatile recipe. Weigh your pumpkin purée to make sure you use the right amount. Enjoy these light and fluffy chocolate chip protein muffins which are healthy and need just 5 ingredients! Line a muffin … She doesn’t even like pumpkin, but she’s eaten a few muffins and she really loves them! Thanks so much for sharing this recipe ✨, So happy to hear that Raechel! Then preheat your oven to 350 degrees! Pumpkin Spice Protein Muffins are filled fabulous pumpkin flavor, fiber, potassium, and tons of protein. 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. Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. Perfect for breakfast or dessert and divine with or without vegan butter. So smart to add protein powder, I bet that helped to make the muffins … Peanut Butter donuts with a grape jelly glaze topped with crunchy peanuts. Packed with protein – 11g per serve! Frost cupcakes. The yummiest gluten-free vegan pumpkin muffins made with peanut butter, dairy-free chocolate chips and almonds! Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely. Hi Jordan, so glad they were good! I filled mine with approx 2 1/2 tbsp. Woohoo! A quite surprising amount of excess water will drip off from freshly made pumpkin purée. 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. 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. Pear Protein Muffins. The best vegan pumpkin muffins packed with pumpkin spice flavor and pecans! Comment document.getElementById("comment").setAttribute( "id", "a0d221e6e4b3792448a495a8ab3079d9" );document.getElementById("bc9e3f9a41").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! About Me →. In a large bowl add flour, protein powder, baking powder, baking soda, and all spices listed. https://plantpoweredeatsandtreats.com/vegan-pumpkin-chia-protein-muffins This is also why we use coconut oil, because it’s relatively thick. Something went wrong. Set aside for at least 5min to let mixture thicken. Add in your flax egg. 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 the canned pumpkin, applesauce, maple syrup, and vanilla. I didn’t have pecans and I used a bobs red mill egg replacer instead of the flax egg cause I was feeling lazy. If you don’t have chia seeds on hand, you could also use ground flax or an egg replacement. Source: Pear Protein Muffins. Filled with vegan marshmallows, rich and creamy vegan hot chocolate and so many topping to pick from, everyone will enjoy […]. And hope your neighbor will too! ★☆ These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! Now combine all the dry and wet ingredients into different bowls. Combine the wet ingredients with the dry, mixing until you have a uniform batter. This post was sponsored by Nature's Food Organic Protein … Turn this bread into muffins for an easy grab-n-go breakfast. If you’re in search of a low carb breakfast OR a sweet treat to increase your protein intake, these low carb pumpkin protein muffins will do the trick. How to bake pumpkin banana muffins. Gently fold in the pecans into the mixture until they are well dispersed. Ingredients You’ll Need. The batter will be thick. Add in your flax egg. These Vegan Protein Muffins (blender muffins) are quick, easy, healthy, and delicious! So glad you and your mum enjoyed them Lily! This Vegan Pumpkin Spice Muffins Recipe is whole food plant based - no added oil or refined sugar. I've been loving adding protein powder to baking recently - such a great way to sneak in some extra protein. Your email address will not be published. It has the perfect amount of spices & sweetness and they are very moist! Then add the pumpkin purée, vanilla, melted coconut oil and apple cider vinegar to the mixing bowl. Then simply let it cool and then add it to the food processor and process into a purée. This is very nb. When I told my mom I made them from scratch, she was really surprised because of how good the texture and flavor were. 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!). 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. These moist pumpkin muffins with a crunchy pecan streusel topping are suitable for anyone on a vegan or dairy-free meal plan. Don’t over-mix … 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. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Comment Policy: Your feedback is really appreciated! This recipe is quick and easy to - only 1 bowl & 30 minutes! Divide the batter evenly between the muffin partitions of your prepared muffin tray (spray with non-stick spray first). These easy, moist vegan pumpkin muffins are made … Flick wrist (whisk) and combine all ingredients together. Amazing, as always. *For a gluten-free version use a gluten free all purpose flour blend to replace the regular flour in this recipe. It is packed with many other vitamins and minerals. 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! In a separate … THE PERFECT FALL EASY BREAKFAST. https://www.makingthymeforhealth.com/vegan-pumpkin-blender-muffins Thanks so much for the wonderful review Sarah! 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. These PB&J donuts are made with simple ingredients and take less than 30 minutes to make. Think a slightly sweet, light and gooey pumpkin treat type of muffin, delivering plant protein in each bite, with no flour necessary! ★☆. *You can also use canola oil or vegetable oil in this recipe. Travel friendly. These pumpkin muffins are made with coconut flour and almond flour making them high in protein and grain-free. Muffins can be stored in a multiple number of ways, depending on how you plan to consume them. Delicious! Please do us a favor and rate the recipe as well as this really helps us! Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl. I use an Oxo Good Grips Food Scale and it’s the most useful item in my kitchen (well, one of them!). Bake for 25 minutes and test for doneness with the toothpick test: a toothpick inserted into the center of one of the muffins should come out clean. They sound delicious with those additions. Rude or insulting comments will not be accepted. I note in the recipe card below to use cornstarch or arrowroot powder if you’re not using cake flour! These muffins … Combine soy milk and vinegar to make vegan “buttermilk” and set aside to curdle. These Vegan Pumpkin Protein Muffins are perfect for the fall. 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. They are also freezer friendly! 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! Fluffy and soft, they are ideal for enjoying as a fall-inspired dessert or … Your email address will not be published. Thanks!! Find out more about me here. 1/2 cup sweetener of choice that measures like sugar*. Spray a muffin tray with non-stick spray and set aside. They’re also seriously easy to make with simple everyday ingredients. This recipe is super easy! A staple growing up, […], Jump to RecipePrint RecipeCreamy Vegan Cinnamon Roll Cocktail is the perfect after dinner drink or nightcap. 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