Brunch

Vegan pumpkin gingerbread muffins is for Breakfast, Snack.

Vegan pumpkin gingerbread muffins takes 10 minutes to prepare.

Vegan pumpkin gingerbread muffins takes 20 minutes to cook.

Vegan pumpkin gingerbread muffins makes 12 servings.

The ingredients for Vegan pumpkin gingerbread muffins are:

1 tbsp chia seeds
1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
.33 cup Applesauce, unsweetened
3 tbsp Maple Syrup
1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
.5 cup, packed Brown Sugar
1.67 cup Arrowhead Mills Organic Unbleached White Flour (by WENDYERB)
1 tbsp Pumpkin Pie spice
1 tsp Baking Soda
1 tsp Baking Powder
.5 tsp Salt
.6 cup pieces or chips Walnuts

Here is how you make Vegan pumpkin gingerbread muffins:

Combine chia and 3 Tbsp water and set aside.Whisk dry ingredients (brown sugar=wet) together in large bowl.Combine wet ingredients in another.Add wet to dry ingredients. Stir only until all dry flour is mixed in. Fold in walnuts if using.Spoon into muffin liners. Press extra walnuts in to top if desired. Bake at 350 degrees for 20 minutes. Let stand in muffin tin for five minutes. Then, remove and allow to finish cooling.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user CARRIENIGN.

The nutritional information for Vegan pumpkin gingerbread muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 186.5

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 248.3 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 2.4 g
• Protein: 3.8 g

The dietary needs meet for Vegan pumpkin gingerbread muffins is Vegan