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Pumpkin Walnuts Muffins

  • Author: Brittany at I Love Vegan
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 1x
  • Category: Muffin
  • Cuisine: Vegan

Description

A rich, pumpkin muffin with a sweet coconut & walnut topping. These muffins make a good quick and easy breakfast, they freeze well so you can always keep some on hand for busy mornings.


Ingredients

Scale
  • 1 1/2 cup whole wheat flour
  • 1 cup evaporated cane juice sugar
  • 2 1/2 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup chopped walnuts
  • 1/8 cup Thompson raisins or dried cranberries
  • pinch of salt
  • 3/4 cup canned pumpkin puree
  • 2/3 cup unsweetened soy milk (use any non-dairy milk)
  • 1/3 cup coconut oil
  • 2 tbsp molasses
  • shredded coconut, and chopped walnuts for topping (optional)

Instructions

  1. Preheat oven to 375°F.
  2. In a medium bowl, mix together the flour, sugar, walnuts, raisins, baking powder, cinnamon, pumpkin spice, and salt.
  3. In a separate bowl, mix together the pumpkin, soy milk, coconut oil, and molasses.
  4. Add the wet ingredients to the dry and fold together. Be very careful not to over mix, stir until just combined.
  5. Spoon into muffin liners, or a greased muffin tin dusted with flour.
  6. Sprinkle with chopped walnuts and coconut.
  7. Cook for 15-18 minutes, or until a toothpick inserted into the center comes out clean.


Nutrition

  • Calories: 2618
  • Sugar: 242 g
  • Sodium: 319 mg
  • Fat: 93 g
  • Saturated Fat: 65 g
  • Unsaturated Fat: 22 g
  • Carbohydrates: 435 g
  • Fiber: 16 g
  • Protein: 30 g