These delicious and healthy vegan pumpkin muffins are naturally sweetened, easy to make and full of fall flavor. Only 55 cals per mini muffin!
This weekend was perfect! My mom and Nanny came to visit and spent Friday and Saturday night with Olive and I. (Isaac was out of town for the weekend.) Although they only live about 90 minutes away, I don’t get to see them as much as I’d like, so it was quite lovely getting to spend the weekend with them.
My mom cleaned our house (she’s amazing like that) and Nanny spent time watching the Hallmark channel — lots of Christmas movies. We also went shopping, out to lunch at P.F Changs, got our nails done and even had time to bake some muffins. And not just any muffins… mini vegan pumpkin muffins!!
Aren’t mini muffins the best? I’m a total sucker for anything miniaturized. Maybe that’s why I love Olive so much. 🙂
I tweaked my original vegan pumpkin bread recipe a bit to make these with less oil, less maple syrup, and coconut palm sugar instead of sucanat or brown sugar. This was my first time using coconut palm sugar. It made the batter a little lumpy but otherwise worked just as well as sucanat or regular brown sugar. I was a little nervous about cutting back on the oil so much, but the muffins turned out great – super moist and packed with pumpkin flavor.
While scooping the batter into the muffin pan, I decided to add some butterscotch chips to the batter. They were staring at me from the pantry so I thought, “Why not?”
It was a good idea…
Regular pumpkin muffins = breakfast.
Butterscotch pumpkin muffins = dessert.
Without the butterscotch chips each muffin has about 55 calories – not too shabby.Print
- 1 2/3 cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup canned organic pumpkin puree
- 3/4 cup brown sugar or evaporated cane juice (I used coconut palm sugar)
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1 Tablespoon coconut oil, in a liquid state
- 1/4 cup unsweetened applesauce
- 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
- Preheat oven to 350° F.
- Prepare a mini muffin pan by spraying it with cooking spray or lining it with cupcake liners.
- Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel like consistency forms.
- In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well. Add the liquid mixture to the dry and stir well.
- Place batter into the mini muffin pan by the spoonful and place on the center rack of oven. The batter should be enough to make 32 mini muffins.
- Bake for 12-14 minutes or until a toothpick inserted in the middle of a mini comes out clean.
- Allow to cool before removing from pan.
The butterscotch chips are totally optional, but if you want to add them to the full batch I suggest using about 1/4 cup. If you’re vegan and want to add the butterscotch chips, make sure you look for a vegan version. FYI – Nestle Toll House butterscotch chips aren’t vegan or gluten-free.
Alright folks, it’s time to rest up and get ready for the week. I have an exciting day on the agenda tomorrow!!! I can’t wait to tell you all about it very soon. Hint — a big announcement is coming your way. 😉
Oh and I’m starting week two of P90x tomorrow as well! Wish me luck.