Breakfast

Vegan Pumpkin Muffins is for Breakfast, Snack.

Vegan Pumpkin Muffins takes several minutes to prepare.

Vegan Pumpkin Muffins takes several minutes to cook.

Vegan Pumpkin Muffins makes 12 servings.

The ingredients for Vegan Pumpkin Muffins are:

2 TBS flaxseed meal
3 TBS water
2/3 cup sugar
1 3/4 cup cooked mashed pumpkin (or squash)
2 TBS canola oil
1 tsp vanilla
2/3 cup soymilk
1 cup whole wheat flour
1/2 cup unbleached white flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves

Here is how you make Vegan Pumpkin Muffins:

Preheat oven to 400*F.Place foil muffin cups in a 12-cup muffin pan; or spray muffin pan with cooking spray. Mix together flax meal, water and sugar. Stir in pumpkin, oil, vanilla, and soymilk until well-mixed.Gently stir in flour, baking soda, baking powder, salt, and spices until combined.Do not over-mix.Drop batter into prepared muffin pan, filling cups about 3/4 full.Bake in pre-heated oven for 25-30 minutes, or until cake tester inserted in the middle of muffins comes out clean.Number of Servings: 12Number of Servings: 12Recipe submitted by SparkPeople user CHARBIEDOLL.

The nutritional information for Vegan Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 136.5

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 237.6 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 2.3 g
• Protein: 2.8 g

The dietary needs meet for Vegan Pumpkin Muffins is Vegan