Sometimes you want cake and sometimes a muffin fills the bill. These Pumpkin Muffins, another healthy vegan recipe, are delicious. You could have these mixed ahead and ready to go in the oven just before your children come home from school.
Please don’t let the long list of ingredients deter you. They are really easy to make.
They will make the perfect after school snack. Same goes for dinner guests. Pop them in the oven as you sit down to dinner and they will still be warm by the time you are ready to serve dessert.
What’s the difference between a muffin and a cupcake?
Cupcakes are generally sweeter than muffins. They are more like a cake with a frosting and are generally decorated. Called cupcakes because they are baked in a tin and each individual gets their own little cake. Cupcakes are usually not served warm. Cupcakes are a good dessert.
They’ve become all the rage lately and people order them in place of birthday cakes and even wedding cakes.
Muffins are mostly served warm, though they can be served cold too. They are not as sweet as a cupcake, not decorated and generally served for breakfast instead of as a dessert.
These can be baked in muffin or cupcake tins with or without foil or paper liners. Though for easier removal, I would slightly spray the tins if you don’t use liners. There are also silicone liners available now that make for really easy removal.
Again, these freeze well so make extras for a day when you need something in a hurry and don’t have time to bake.
Pumpkin Muffins – Healthy Vegan Recipe
- 2 cups freshly ground wheat flour from hard winter wheat berries (direct to video on how to make flour)
- 2 cups oat flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 4 tablespoons flax seed meal
- 1 cup unsweetened apple sauce
- 1 1/2 cups evaporated sugar cane juice (a solid you should be able to find in your health food store – It’s a little less refined that granulated sugar)
- 1 1/2 cups orange juice
- 4 egg replacers
- 2 cans pure canned pumpkin NOT pumpkin pie filling
- 2 teaspoons vanilla extract
- 1 cup walnuts, ground
- 3/4 cup raisins
- Mix all dry ingredients together. Then, add the canned pumpkin and all wet ingredients. Mix well. Finally, fold in the ground walnuts
- Line your muffin tins with paper liners and fill 3/4 full. Bake 350 degrees for 15 to 20 minutes or until done.