Recipe: Vegan Pumpkin Muffins
You’ll fall in love with these simple, easy-to-make muffins. Enjoy these nutritious, tasty treats with your morning cup of coffee or as a healthy afternoon snack. These muffins are flavorful, moist — and will likely disappear fast!
Yield: 12 muffins
Ingredients
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2 cups of all-purpose flour
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¾ cup of brown sugar
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1 cup canned pumpkin puree
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2 teaspoons of baking powder
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½ cup canola oil
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½ cup unsweetened almond milk
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2 teaspoons of cinnamon
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½ teaspoon ground ginger
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¾ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1/3 cup unsweetened applesauce
Directions
- Preheat oven to 350 F and line a muffin pan with 12 muffin cup liners.
- Combine the dry ingredients in a large bowl: flour, brown sugar, baking powder, salt and spices.
- Next add the pumpkin puree, apple sauce, canola oil and almond milk to the dry ingredients. Stir until well combined.
- Divide the batter evenly between the 12 muffin cups with liners.
- Bake muffins for 18 to 20 minutes.
Recipe courtesy of Brittany Grigorenko, Clinical Dietitian, Cape Cod Hospital, Food Services
