Vegan pumpkin muffins, small batch style. Recipe makes half a dozen vegan pumpkin muffins.
You, me and a muffin pan are doing big things these days, aren’t we?
I’m half-considering starting a separate blog called ‘Small Batch Vegan’ because I’m having so much fun developing these vegan recipes for you!
When I want to eat dessert but feel a little less guilty about it, a vegan one does the trick. Plus, so many of you guys write in to say that you have dairy and egg allergies, and so vegan baking to the rescue!
I made these small batch vegan pumpkin muffins almost the same way as my small batch vegan banana muffins. If you like those (and based on some instagram feedback, you guys really loved ’em!), you’ll love these.
They have a full teaspoon of pumpkin spice and a small handful of pumpkin seeds tossed in. I layered a few more on top because they’re pretty.
Vegan pumpkin muffins, kid-friendly edition:
If you want your kiddo to eat them, you might want to lightly chop the pepitas…just a little lesson I learned when I proudly handed my Camille a vegan pumpkin muffin during snack time. She took one bite, and said she’d rather have a banana muffin. I assumed it was the pepitas, and right I was, because I made a second batch without the seeds, and she gobbled them up.
I also want to recommend making them into mini muffins if your primary goal is kid snack time. (You’ll get about 12 mini muffins, and they freeze very well).
I’m getting ready to test the portability of these when we jump on a plane next week, and I will definitely report back!
Side note: I’m currently accepting tips on how to get kids to eat nuts. My Camille will drink almond milk, eat peanut and cashew butter, but will pick out any form of whole nuts both in curries and baked goods. Thoughts? Help! I have a friend whose 15-month old eats chopped cashews, so I know it’s possible.
- 1 tablespoon flaxseed meal
- 1/2 cup canned pumpkin puree
- 6 tablespoons brown sugar
- 2 tablespoons oil (neutral, like canola or sunflower oil)
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup pepitas (pumpkin seeds), chopped lightly
- First, combine the flaxseed meal with about 2 1/2 tablespoons of water in a small bowl. Stir well, and let rest for about 5 minutes.
- Preheat the oven to 350, and line 6 cups in a muffin pan with liners.
- In a medium bowl, stir together the pumpkin, brown sugar, oil, vanilla extract, and pumpkin spice.
- Next, stir in the flaxseed meal & water mixture.
- Sprinkle the flour, baking soda, salt and pepitas on top. Mix very well.
- Divide the muffin mixture between all 6 cups.
- Bake for 18-20 minutes, until a toothpick inserted comes out cleanly.
- Store any leftovers tightly covered on the counter for up to 2 days.
Amount Per Serving: Calories: 1166 Total Fat: 48g Saturated Fat: 7g Sodium: 1847mg Carbohydrates: 160g Sugar: 77g Protein: 28g