Whole Wheat Vegan Pumpkin Muffins
Made with whole wheat flour and less sugar than other muffin recipes, these wholesome treats are wonderful for breakfast or as a snack.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2cups whole wheat flour
- ½cup sugar
- 2teaspoon baking powder
- ½teaspoon baking soda
- 1teaspoon ground cinnamon
- 1teaspoon ground nutmeg
- ½teaspoon salt
- 1cup soy milk (or another vegan milk substitute )
- 1tablespoon vegetable oil
- ¼cup maple syrup
- ¾cup pumpkin puree
- Optional: 1/2 cup sliced almonds, sunflower seeds, or other nuts or seeds
- Optional: 1/2 cup raisins or dried cranberries or both
Instructions
Step 1
Gather the ingredients.Step 2
Preheat oven to 350 F and lightly grease a muffin tin or fill with liners.Step 3
In a large bowl, sift the flour and mix it with the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.Step 4
In a separate small bowl, combine the soy milk, vegetable oil, maple syrup, and pumpkin puree.Step 5
Pour the wet ingredients into the dry ingredients little by little and combine until the batter is smooth. Try to incorporate air into the mix for a fluffier texture.Step 6
If using, mix in nuts, seeds, or dried fruit.Step 7
Spoon the batter into muffin tins until about 2/3 full. Bake for 20 to 25 minutes, turning the tin around after 15 minutes. The muffins should be golden brown, and a toothpick inserted into the center should come out clean. If not, keep them in the oven a few more minutes.Step 8
Serve and enjoy!