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By theurbenlife.com
Easy Healthy Vegan Pumpkin Muffins (Soft & Fluffy)
7 steps
Prep:10minCook:20min
Here's how to make the best vegan pumpkin muffins without eggs! These dairy free and egg free muffins are moist, soft, light, and fluffy.
Updated at: Thu, 28 Mar 2024 12:51:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories145.3 kcal (7%)
Total Fat4.7 g (7%)
Carbs24.4 g (9%)
Sugars9.6 g (11%)
Protein1.9 g (4%)
Sodium159.2 mg (8%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350F and prepare a muffin pan with liners.
Step 2
In a medium sized mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
Step 3
In a separate large sized mixing bowl, mash bananas and stir in pumpkin puree, brown sugar, melted coconut oil, and dairy-free milk.
Step 4
Fold dry ingredients into wet and mix until just combined. Gently stir in any add-ins, if using.
Step 5
Fill the muffin tins 2/3 of the way, depending on your muffin pan you may get extra muffins.
Step 6
Bake for 20 minutes or until golden brown, fluffy, and fully cooked.
Step 7
Remove from oven let rest for 5 minutes, then flip out onto wire cooling rack to cool completely.
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