Vegan Pumpkin Muffins

Are you team pumpkin?

Do you get excited when all the coffee shops announce the arrival of their seasonal pumpkin lattes? Or when the cereal aisle at the store is lined with special pumpkin flavors?

I do!

For me, pumpkin is a year round treat, and I always seem to have a can of it in my pantry. So when I’m craving something sweet but I’m not feeling inspired to try something new, pumpkin muffins do the trick.

Personally, I love the combination of pumpkin and chocolate. My husband likes pumpkin and raisins instead of chocolate (weirdo). So I usually do a 50/50 split adding chocolate to my half and raisins to his. In reality, these muffins are great on their own, so add whatever you’d like. Or don’t. You’ll love them either way.

I’ve added a scoop of vanilla flavored pea protein powder to this recipe. We are always trying to boost our protein intake and little tricks like this help us meet our daily protein goals. If you don’t have any or don’t want to add it…no sweat. Just increase the all-purpose flour by 1/4 cup.

You’ll also notice that there is minimal sugar in these muffins. The applesauce will add some sweetness and if you include chocolate chips or raisins, they’ll increase the sweetness as well. Still, if you have a massive sweet tooth feel free to swap cane sugar for the coconut palm sugar, or just increase the amount of coconut palm sugar by an additional tablespoon.

Here’s to enjoying fall flavors year round!

Vegan Pumpkin Muffins

Ingredients

  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 scoop Vanilla Protein Powder plant-based – I used pea protein
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tbsp Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 1 cup Canned Pumpkin
  • 1/3 cup Applesauce, Unsweetened
  • 2 tsp Vanilla Extract
  • 2 tbsp Coconut Palm Sugar
  • 1 1/4 cups Non-Dairy Milk I used soy milk
  • 3 tbsp Aquafaba or use one flax egg

Instructions

  • Preheat oven to 350 degrees
  • In a large bowl whisk together the flours, protein powder, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
  • In another bowl, stir together the pumpkin, applesauce, vanilla extract, sugar and milk until well combined.
  • In a small bowl, whisk the aquafaba until very foamy. Stir into the other wet ingredients.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter seems too dry you can add additional milk a tablespoon or two at a time until the wet and dry ingredients are blended.
  • *Optional, add 1/2 – 1/3 cup of raisins, dried cranberries or vegan chocolate chips for added flavors.
  • Prepare your muffin tin with paper liners or oil. Divide the batter evenly into the muffin cups.
  • Bake for approximately 15 minutes or until a knife inserted into the muffin comes out clean.

Notes

Makes 12 muffins
Macros per serving:
Protein: 5g
Carbs: 21g
Fat: 1g
Calories: 108

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