Healthy Vegan Pumpkin Muffins Recipe

Name: Healthy Vegan Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups oat flour; ½ cup millet flour; ½ cup molasses; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon clove; 1 (15 ounce) can solid-pack pumpkin; ½ cup water; ½ cup raisins; ¼ cup pepitas (raw pumpkin seeds)

Servings: persons

1 ½ cups oat flour
½ cup millet flour
½ cup molasses
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon clove
1 (15 ounce) can solid-pack pumpkin
½ cup water
½ cup raisins
¼ cup pepitas (raw pumpkin seeds)

1
Preheat oven to 375F.
2
Mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg in a large bowl.
3
Add pumpkin, 1/2 cup of water, molasses and raisins.
4
Stir until just mixed.
5
Add in pepitas if using.
6
Spoon batter into a lined muffin tin, filling to just below tops.
7
Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly.
8
Remove from oven and let stand 5 minutes.
9
Remove muffins from pan and cool on a rack.
10
Store cooled muffins in an airtight container.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups oat flour, ½ cup millet flour, ½ cup molasses, 1 tablespoon baking powder, and more.

Yes, Healthy Vegan Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Vegan Pumpkin Muffins

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