Whole Wheat Vegan Pumpkin Muffins

Whole Wheat Vegan Pumpkin Muffins Recipe

25 Rating


About Whole Wheat Vegan Pumpkin Muffins Recipe:

This recipe calls for whole wheat flour and less sugar than other muffin recipes, making for a delicious, wholesome fall breakfast or snack. At 180 calories per serving, these muffins have just the right amount of fat, protein, and carbs. The optional ingredients listed like nuts, seeds or dried fruit add up in terms of calories, so abstain from using those if you need to watch your sugar intake, are trying to keep your waist in check, or would rather have a light breakfast. The muffins by themselves are delicious. The pumpkin puree acts as the binder, so there's no need for egg replacers (like chia seeds or flax seeds), which can make your bakes very dense if not used in the proper amounts.

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  • 35 mins
  • 10 Ingredients
Adjust Servings :

Ingredients for Whole Wheat Vegan Pumpkin Muffins Recipe

  • 0.17 cup Whole Wheat Flour
  • 1/25 cup Sugar
  • 0.17 teaspoon Baking powder
  • 1/25 teaspoon Baking soda
  • 0.08 teaspoon Ground cinnamon
  • 0.08 teaspoon Ground nutmeg
  • 1/25 teaspoon Salt
  • 0.08 cup Soy milk
  • 0.08 tablespoon Vegetable oil
  • 1/50 cup Maple syrup
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment