From Our Hearts to Your Hands
Vegan Pumpkin Muffins
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 7%
CARBS 38G68% OF CAL
4G FIBER15G OTHER20G TOTAL SUGAR
FAT 8G31% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan pumpkin muffins studded with chocolate chips and made with flax eggs and almond flour. Moist and spiced, good for breakfast or as a seasonal snack.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 tablespoons flaxseed meal
- 1/2 cup plus 2 tablespoons pure maple syrup
- 1/4 cup melted cooled coconut oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup Almond Breeze Unsweetened Original Almondmilk
- 1 teaspoon pure vanilla extract
- 1 3/4 cups plus 2 tablespoons white whole wheat flour
- 1 1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips (mini or regular – dairy free if you’d like the muffins to be vegan)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 7%
CARBS 38G68% OF CAL
4G FIBER15G OTHER20G TOTAL SUGAR
FAT 8G31% OF CAL
6G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 45m
- Sodium
- 168mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 191mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.