Jessica in the Kitchen · by Jessica Hylton★ 5.0 (35)
Vegan Pumpkin Muffins
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 4%
CARBS 42G68% OF CAL
1G FIBER21G SUGAR20G OTHER
FAT 8G31% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy pumpkin muffins made with pumpkin puree, pumpkin spice, and vegan ingredients. Tender and fall-flavored, they freeze well for easy grab-and-go breakfast or snack.
dessertamericanbaked good🥧 baking dish🥣 mixer🔥 ovengluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour ((240g))
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup sugar ((200g) brown sugar, cane sugar, coconut sugar - any kind of granulated sugar)
- 1 cup pumpkin puree ((244g))
- 1/3 cup oil ((80g) any oil)
- 1/2 cup milk + 2 tablespoons ((150mL) any vegan milk works)
- 2 teaspoons vanilla extract (optional)
- oats, pumpkin seeds or other toppings for topping (optional but recommended)
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 4%
CARBS 42G68% OF CAL
1G FIBER21G SUGAR20G OTHER
FAT 8G31% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 84mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 93mg
- Calcium
- 57mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 84MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.