Pumpkin Muffins are a great addition to your muffin repertoire. There is even a different texture with pumpkin muffins. Hard to describe but easy to enjoy.
Guarantee: These Pumpkin Muffins are going to be your favorite muffin for the holidays. The texture seems more moist in a silky kind of way. They are delicious on their own or you can smear dairy free butter right down the center. I can never seem to reel in my desires so I went ahead and made half the recipe with chocolate chips and left them out of the other half. You do whatever your desires call for too. That just makes us all happy!
Pumpkin is such a versatile fruit. Well, it’s technically a fruit but I use it as a vegetable in half of my recipes. There are so many fabulous recipes popping up out there on the internet right now. Easy Pumpkin Waffles are a Sunday go-to around here and if you are looking for something to do with pumpkin seeds (pepitas) then you have got to try Vegan Overnight Oats. I could literally have that every morning.
You might want to buy some extra cans of pumpkin puree because they disappear from the shelves after Thanksgiving and it doesn’t come back for months and months. That’s what I do. There are about 6 cans in my cupboard right now and who knows which recipe I’ll make next. There will probably have to be another shopping trip to add to the supply because I really do want to have some cans a few months past the New Year.
Perfect as a breakfast or brunch they are a nice change to offer on Thanksgiving too. You could have them at breakfast, pile them up on the Thanksgiving buffet or haver the chocolate chip version for dessert. I am afraid they won’t last long so there won’t be any leftovers. Or … you could make two batches.
- 1 can pumpkin puree 15 ounce
- 2 cups whole wheat pastry flour
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 2 tablespoons egg replacer of your choice 2 eggs
- 1 1/2 teaspoon baking powder baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons Pumpkin Pie Spice - click here for my homemade version
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- Lightly oil 12 cup of a muffin tin
- Mix the eggreplacer with the water and set aside.
- In a medium bowl mix the sugar, oil and egg replacer mixture.
- Add the pumpkin and mix with a Hand Mixer until well blended. It won't be perfectly smooth but close.
- In a large bowl mix the flour and spices together.
- Add the wet ingredients to the dry ingredients until just blended.
- Fold in the chocolate chips if you are using them.
- Fill the muffin cups. They will be pretty full.
- Bake at 425° for 25 minutes.
Recipe NotesTO FREEZE:
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 15 to 20 seconds.