And the crumb topping is a take on my Vegan Banana Crumb Muffins, which is one of my favorite muffin recipes on the blog. Fill up your muffin molds about 2/3rds of the way full. Nice work, Megan! I love them. Scoop the batter into a prepared muffin tin and bake for 20 minutes at 350 F. To check for doneness, insert a toothpick in the middle of a muffin. Just made these and their perfectly perfect. They taste just as delicious, maybe not quite as hearty but just as good without the oil! I also substituted whole wheat flour and whole wheat pastry flour and they turned out great! (I am that way with celery, though, so I do get it.) Dates are about the sweetest things I eat, and I love your no-bake recipes that use them! I did change it a bit, not because it wasn’t written perfectly, but because I didn’t have ALL the ingredients. My 16 yr old son said “these are so good, well my mom is a great baker” :) Thanks for doing the hard work and sharing such yummy recipes for my family to enjoy! Wow! Hi Judith, I’m not sure where you saw the 2 muffins with the same number of calories? Other suggestions? Thanks for the lovely review, Tiffany! The texture was moist and tender – similar to gingerbread, none of the excessive density, heaviness and moisture that sometimes occurs in vegan quick bread recipes. I think these would freeze well! Hi! Let us know if you give it a try! I’m not a big fan of pumpkin on it’s own so finding ways to incorporate without tasting is something I like to do. These gluten free, vegan friendly Pumpkin Cornbread Muffins are dense and chewy thanks to its hidden pumpkin ingredient. And my husband and friends agree! Super fluffy and melt in your mouth like a bakery muffin! Exactly what November needs. Thanks Dana! Thanks for sharing something so delicious! Thank you again for another hit! Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. I had enough batter for 12 muffins. This is not only a nasty surprise to bite into but when the baking soda is not fully incorporated, the bread cannot rise as full and evenly. *. Love your cookbook! Reference to “oats” and “honey” in step is confusing. Gluten doesn’t bother me at all, and I don’t feel like making or spending money on specialty flours. ), room temperature canned "lite" coconut milk (I highly recommend Thai Kitchen for best results. A hit in my household! I replaced the oil with Apple sauce and used all purpose flour. And maybe try to stretch it so that it makes more than 9 muffins. I will be making these a lot! I've made substitutions for most of the "bad" ingredients and kept within the guildlines (per serving) that is approved for the Fat Smash Diet Phase 1 and up. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio. When I omit sugar, I use a couple tbsp almond flour to compensate for the lost dry ingredients. To a separate medium bowl, add the syrup, milk, pumpkin and yogurt and whisk until smooth. Thanks. (SCORE) thanks for getting me through the week. Other than that, delicious! I used amaranth four and it worked great! I used white whole wheat instead of the gluten free blend and aquafeba instead of the flax egg. I have made these so many times and it is always amazing! Have a question? xo. This pumpkin muffins recipe is a spin off from my highly rated Vegan Pumpkin Bread and is just as delicious, but in easy to pack, grab-n-go muffins. I would recommend freezing baked muffins vs unbaked dough. These healthy pumpkin muffins clock in at just under 100 calories per serving—and you'd never guess that they were made in a blender. These are lovely! and banana, I decided to use plant-milk to make up the liquid. Thank you! We’re so glad you enjoy them, Jen! ? YUM! Made a batch of these pumpkin muffins yesterday for lunches in the week ahead. Love these muffins too – I’m not a cornbread fan but if you add something creamy for the texture I’m allllll over it. These look great, I’m in the process of making them now! Any money is worth the pain relief at this point. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Also, for those of you who hate banana, I really can’t taste it in the finished product, what with all the spices. No disrespect meant, just an observation from an everyday, traditional kitchen. ☝️, Awesome, You’re All Set! I’m brand new to baking and to plant-based cooking, so your blog is a dream! I made these muffins today and didn’t really follow the right order when I was putting the ingredients in the bowl.


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