Nutrition
Calories: 240kcal | Carbohydrates: 36.5g | Protein: 3.5g | Fat: 10.5g | Fiber: 2g
I think this counts as a pre-workout snack?
Servings
Ingredients
- 1 cup Pumpkin Puree not pumpkin pie filling
- 1 cup Brown Sugar
- 1 1/2 cup Flour
- 1/4 cup Vegan Butter melted
- 3 tbsp Almond Milk unsweetened
- 1 tbsp Ground Flax
- 1 tbsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 1/2 tsp Pumpkin Pie Spice
- 1/2 cup Vegan Chocolate Chips (affiliate link)
- 1/2 cup Pecans chopped
Instructions
- Preheat oven to 350 F (177 C).
- Melt butter (in microwave).
- In a large bowl, combine melted butter, sugar, almond milk, ground flaxseed, and vanilla; mix well.
- Mix in pumpkin.
- Slowly add in dry ingredients - flour, baking powder, baking soda, salt, pumpkin pie spice. Combine well.
- Fold in chocolate chips and pecans.
- Scoop into muffin tin; should make 12 muffins.
- Bake for 18 - 22 minutes; toothpick should come out clean.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Pumpkin Pecan Muffin
Did you make this recipe?Mention @proteindeficient.vegan
If you’re looking for the perfect muffin to bring in Fall with, look no further! These muffins are super quick and easy to make, and you won’t even be able to tell they’re vegan! Most of my recipes are higher protein, so if you are looking for a high protein muffin, I have a few of those on the site as well!
Ingredients
- Pumpkin puree – make sure you use pumpkin puree and not pumpkin pie filling. I used canned but you can also use fresh.
- Brown Sugar – I know that a lot of people are trying to reduce their sugar intake, but I’ve only made these with brown sugar, so I don’t have any good recommendations on how to make these reduced sugar. If you make a reduced sugar version of these, I’d love to hear what you did in the comments!
- Flour – I used all-purpose flour for this recipe. If you’re gluten-free, you could use a gluten-free flour instead. I’ve only used AP flour, so I don’t have any good recommendations, but if you do make these gluten-free, I’d love to hear what you did!
- Almond Milk – any plant-based milk will work; this is just what I had on-hand.
- Ground Flaxseed – this is my favorite egg replacement for baking. Ground flaxseed can be found at most grocery stores near the gluten-free flour options; you can also buy it online. If you have a preferred egg alternative that’s not ground flax, you can also use that!
- Vanilla extract – more vanilla, more better.
- Baking powder, baking soda, salt.
- Pumpkin pie spice.
- Vegan Chocolate Chips – I really like the brand Enjoy Life!
- Chopped Pecans – if you are allergic to nuts, you can omit these!
Instructions
- Preheat the oven to 350 F (177 C).
- Melt the butter in a microwave-safe dish.
- In a large bowl, combine melted butter, sugar, almond milk, ground flaxseed, and vanilla extract; mix well.
- Mix in the pumpkin puree until well combined.
- Slowly add in the dry ingredients – flour, baking powder, baking soda, salt, pumpkin pie spice. Combine well!
- Fold in the chocolate chips and pecans.
- Evenly distribute batter across 12 muffins. You can use a muffin tin or those little silicone muffin molds! I love those because they even have fun shapes like hearts!
- Bake for 18 – 22 minutes; the toothpick should come out clean.
Silly Little Haiku
I love fall muffins
And also everything fall
Pumpkin everything
Author
Protein Deficient Vegan
