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Pumpkin muffins vegan
If you want to make pumpkin muffins vegan, you've come to the right place. You will love these juicy muffins with Hokkaido!
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Preparation:
10
minutes
mins
Preparation:
10
minutes
mins
Baking time:
25
minutes
mins
Total:
45
minutes
mins
Servings:
12
Piece
Calories:
213
Course:
Dessert
Category:
Pumpkin, Muffins
Ingredients
350
g
Hokkaido
200
g
Spelt flour
1
Pkg
Baking powder
50
g
Coconut blossom sugar
1
Vanilla bean
Cinnamon, cardamom
150
ml
Almond milk
100
ml
Vegetable oil
100
g
Cashews
Instruction
Cut the pumpkin into small pieces and cook it in boiling water. After about 10 minutes it should be soft.
350 g Hokkaido
Pour off the water and blend the pumpkin into a creamy mass. This works with a smoothie maker, a blender or if necessary with the potato masher.
Mix the flour with the baking powder and the coconut blossom sugar.
200 g spelt flour,
1 pkg baking powder,
50 g coconut blossom sugar
Scrape out the vanilla bean and add it to the flour mix along with a pinch of cinnamon and cardamom.
1 vanilla pod
Now the pumpkin should already be somewhat cooled. Mix the flour mixture the pumpkin through. Finally, add almond milk and vegetable oil.
150 ml almond milk,
100 ml vegetable oil
If you like you can add a little maple syrup.
Chop the cashews and stir them into the batter.
100 g cashews
Fill the batter into muffin cups. Your pumpkin muffins need about 25 minutes at 180 ° upper-lower heat.
Nutritional values
Calories:
213
kcal
Carbohydrates:
21
g
Protein:
4
g
Fat:
13
g
saturated fatty acids:
2
g
Polyunsaturated fat:
6
g
Monounsaturated fatty acids:
4
g
Trans fats:
1
g
Sodium:
36
mg
Potassium:
157
mg
Dietary fiber:
3
g
Sugar:
4
g
Vitamin A:
399
IU
Vitamin C:
4
mg
Calcium:
31
mg
Iron:
2
mg
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