Tony V's Vegan Pumpkin Muffins recipe

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Ingredients

cooking spray
1 ⅓ cups fructose (fruit sugar)
1 cup all-purpose flour
½ cup oat bran
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon pumpkin pie spice
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
½ (14 ounce) can pumpkin puree
¼ cup vegetable oil

Nutrition Info

141.9 calories
carbohydrate: 27.7 g
cholesterol: : -
fat: 4 g
fiber: 1.2 g
protein: 1.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 168.5 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with cooking spray.

  2. Mix fructose, flour, oat bran, cinnamon, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl.

  3. Whisk water and egg replacer together in another bowl until smooth. Stir in pumpkin puree and vegetable oil. Add fructose mixture, mix well to blend batter.

  4. Spoon batter into the greased muffin tins, filling each cup halfway.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.

Recipe Yield

15 muffins

Recipe Note

Totally delicious vegan pumpkin muffins.

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