Last week I promised pumpkin goodies and here I am, ready to deliver. And if just sharing a delicious and healthy pumpkin recipe isn`t enough, let me tell you that this one is going to rock your worlds. It`s not just any pumpkin recipe. It`s a pumpkin muffins recipe. I know, what could be better than that? How about if I tell you that these pumpkin muffins are vegan friendly? And the great news don`t stop here, because this recipe is really easy to make and very much guilt free. Let me walk you through this Vegan Pumpkin Muffins recipe…
After last week`s pumpkin experiments, I had a lot of pumpkin puree on my hands. I was overwhelmed and I knew I had to use it all, since I did not get the chance to freeze it in time. So here I was, together with gallons of pumpkin puree, many recipes in my mind but no clear idea of what is next.
So I figured that it was the perfect time for some experimenting, to transform my favorite muffin recipe to vegan. And since vegan baking is so new to me, I ended up buying more pumpkins to make puree, after 2 unsatisfying test. No judging please, I intend to share with you all my new secrets for perfect vegan pumpkin muffins.
First of all, above any other worries I had with making this recipe vegan, one thing was clear as daylight. I wanted to pair my pumpkin puree with walnuts, cinnamon, nutmeg, ginger and cloves. If you know what I mean…
But that was the easy part, because I also had to substitute the eggs, milk and butter in my recipe and that is never an easy task. The batter has to be perfect in order to make a fluffy and also moist muffin, that is tall and handsome. So, in my quest to master the vegan muffin recipe I discovered a few important things:
- Since I did not want flax eggs this time (I thought it will not go well with my other textures and flavors) I was a bit in an delicate situation. But, since the role of eggs in muffins is mostly binding the ingredients and adding moisture, I realized that the pumpkin puree does that and I was saved!
- The milk substitution is easy, since I love almond milk and use it in pretty much everything. For this recipe I used unsweetened and fortified with calcium.
- As for the butter, I used my favorite swap in the book, with olive oil. Although the quantity is pretty high, the fats are good for you, unlike the ones in butter.
So by making these simple substitutions, I managed to prepare an amazing vegan pumpkin muffins recipe that you have to try ASAP! The batter has to be scoop-able, slightly lumpy, not too runny but also not a stiff consistency. Like this.
Because I am in very good spirit, I am going to tell you another secret of mine. I like to fill the muffin cup more than the usual 3/4 full with batter, the cup was almost full. So don`t be shy with that batter and also, add a walnut on top, slightly pushing it in the batter, for better fixing. The result, straight of the oven, #nostyling, was this:
Pretty awesome, right? And they don`t just look good, they taste amazing! The nutty flavor, combined with the sweet and delicate pumpkin puree is to die for! And as any dessert with pumpkin calls for cinnamon, nutmeg, cloves and ginger, I couldn`t make an exception either. The vegan pumpkin muffins were a hit. Even the bad batches, the failed experiments tasted divine, they just did not have the right texture. We devoured them anyway.
And don`t get me started with how easy this vegan pumpkin muffins recipe is. Just make sure you have pumpkin puree on hands at all time during the autumn season. If you do, you are 10 minutes away from the feast of your life. You just mix the dry and wet ingredients separately and then pour the latter into the dry. Incorporate the wet in the dry, but don`t over mix the batter. Then add the walnuts, place them in the oven and wait for it!
The vegan pumpkin muffins will be tall and moist, just the perfect balance. Check it out for yourself.
What do you think of my styling? I found these small decorative pumpkins that are perfect for my small improvised studio. I think they give the place a very moody and autumnish look, just perfect for this recipe.
And if you want to bake the Vegan Pumpkin Muffins for later, I prepared a very Pin-able collage, to save it on your boards. Because I`m that kind of person!
Let me know if you make this awesome Vegan Pumpkin Muffins recipe (by tagging your photos with #broccoliandmuffins @broccoliandmuffins on Facebook and Instagram) and stay tuned for the next pumpkin recipes!
- 1 + ¾ Cup Whole Wheat Flour
- 1 Tbsp Baking Powder
- A pinch of salt
- 1 Tsp Cinnamon
- ½ Tsp Nutmeg
- ½ Tsp Ginger
- ¼ Tsp Cloves
- 1 Cup Pumpkin Puree
- ½ Cup Almond Milk
- ½ Cup Olive Oil
- 2 Tbsp Maple Syrup
- 100 gr Walnuts
- Preheat the oven to 374 degrees Fahrenheit.
- Prepare a muffin tin with liners.
- Chop the walnuts in desired size, but make sure they are not ground so that they replace flour in recipe.
- In a large bowl, mix all the dry ingredients.
- In a medium bowl, add the almond milk, olive oil and maple syrup and mix until incorporated. Then, add the pumpkin puree and mix until it reaches a creamy texture.
- Make a well in the dry ingredients and pour the wet ones. Lightly mix the batter, until incorporated. It has to have a slightly lumpy consistency, not runny but also not stiff. Don`t overmix the batter!
- Slowly incorporate the walnuts in the batter.
- Fill the muffin cups somewhere between ¾ to full.
- Add a walnut on top of every muffin cup and slightly push it in the batter.
- Place the muffin tin in the oven and bake for aprox. 20 minutes or until a toothpick inserted in the middle of a muffin comes out dry.
- Allow muffins to cool in pan for 10 minutes and on a rack for more.