These lightly sweetened, butter-free muffins evoke the scents and tastes of the holidays. With fewer carbs and calories than regular sugar, concentrated fruit-juice reduction also adds moistness; look for all-natural options, such as Wax Orchards Fruit Sweet, in your store.
Vegan Pumpkin Spice Muffins
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Ingredients
- 1 cup all-purpose flour
- 1 cup cup whole-wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg ground
- 1 teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ½ teaspoon allspice ground
- 1 cup pumpkin purée
- 2/3 cup fruit-juice reduction or light agave nectar
- ½ cup canola oil
- ¼ cup coconut milk
- ½ cup unsweetened coconut shredded
- 1 cup walnuts chopped and toasted
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350˚. Line a 12-cup muffin tin with baking cups.
- Sift together flours, baking soda, salt, nutmeg, cinnamon, ginger, and allspice in a bowl. In a separate bowl, mix together pumpkin purée, fruit-juice reduction or agave, oil, and coconut milk. Stir wet mixture into dry until just incorporated (do not overmix). Fold in coconut, walnuts, and dried cranberries.
- Divide batter evenly among muffin tins. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
Recipe Notes
Nutrition Facts
Vegan Pumpkin Spice Muffins
Amount Per Serving
Calories 145
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 159mg
7%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 145 cal, 5g fat (1g mono, 3g poly, 1g sat), 0mg chol, 2g protein, 24g carb, 2g fiber, 159mg sodium
