34961 vegan pumpkin muffins no Recipes

  • Vegan Pumpkin Muffins
    oats, flour, baking powder, pumpkin spice, baking soda and
    8 More
    oats, flour, baking powder, pumpkin spice, baking soda, soymilk, egg substitute, canned pumpkin, brown sugar, salt, vanilla, brown sugar, cinnamon
    40 min, 13 ingredients
  • Vegan Pumpkin Muffins
    flour, sugar, baking powder, salt, cinnamon, nutmeg and
    8 More
    flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, allspice, pumpkin puree (fresh or from a can), soy yogurt, soymilk, vegetable oil, molasses
    37 min, 14 ingredients
  • Pumpkin Muffins
    bran flakes, skim milk, whole wheat flour, flax seed and
    6 More
    bran flakes, skim milk, whole wheat flour, flax seed, baking powder, cinnamon, salt, pumpkin , canned no salt, egg substitute, sugar
    10 ingredients
  • Pumpkin Muffins (Gluten-Free and Vegan)
    pumpkin puree, egg substitute, sugar, brown sugar and
    12 More
    pumpkin puree, egg substitute, sugar, brown sugar, molasses, vanilla, oil, tapioca starch, rice flour, millet flour, xanthan gum, salt, baking powder, baking soda, pumpkin pie spice, chopped pumpkin seeds
    30 min, 16 ingredients
  • Healthy Vegan Pumpkin Muffins
    oat flour, millet flour, molasses, baking powder and
    9 More
    oat flour, millet flour, molasses, baking powder, baking soda, salt, cinnamon, nutmeg, pack pumpkin, water, raisins, pepitas (raw pumpkin seeds)
    40 min, 13 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Vegan Pumpkin Cranberry Muffins
    pumpkin puree, maple syrup, olive oil, vanilla and
    9 More
    pumpkin puree, maple syrup, olive oil, vanilla, firm tofu, mashed, whole-wheat flour, flour, baking powder, baking powder, cinnamon, salt, dried cranberries
    13 ingredients
  • Pumpkin Muffins with a Twist
    pumpkin puree, white sugar, applesauce, safflower oil and
    9 More
    pumpkin puree, white sugar, applesauce, safflower oil, eggs, beaten, shelled, raw pumpkin seeds (optional), all-purpose flour, baking soda, ground cinnamon, ground nutmeg, pumpkin pie spice, salt, baking powder
    40 min, 13 ingredients
  • Vegan Pumpkin Nog
    pumpkin puree, vanilla rice milk and
    4 More
    pumpkin puree, vanilla rice milk, vanilla flavored non-dairy frozen dessert, ground cinnamon, ground nutmeg, ground mace
    6 ingredients
  • Vegan Pumpkin Pie
    pumpkin, cinnamon, ground ginger, salt, molasses, soy milk and
    1 More
    pumpkin, cinnamon, ground ginger, salt, molasses, soy milk, firm tofu
    9 ingredients
  • Vegan Pumpkin Pie
    pumpkin puree, sugar, salt, cinnamon, ginger and
    2 More
    pumpkin puree, sugar, salt, cinnamon, ginger, soft tofu , processed in blender until smooth, pie shell
    1 hour 5 min, 8 ingredients
  • Pumpkin Muffins
    pumpkin puree (or canned pumpkin), buttermilk or yogurt and
    9 More
    pumpkin puree (or canned pumpkin), buttermilk or yogurt, melted margarine, white sugar, brown sugar, vanilla, eggs, salt, cinnamon, baking soda, whole wheat flour
    25 min, 11 ingredients
  • Pumpkin Black Bean Soup With Curry
    pumpkin puree (no added flavors), vegetable broth and
    10 More
    pumpkin puree (no added flavors), vegetable broth, black beans, diced tomatoes, yellow onion chopped, whipping cream, curry powder, ground cumin, cayenne pepper, allspice, olive oil, chives to garnish
    15 min, 12 ingredients
  • Pumpkin Muffins Pumpkin Muffins
    pumpkin muffins, flour, sugar, soda, cinnamon, nutmeg and
    6 More
    pumpkin muffins, flour, sugar, soda, cinnamon, nutmeg, salt, eggs (beaten ), oil, water, mashed pumpkin, nuts (optional)
    20 min, 12 ingredients
  • Michelle's Vegan Pumpkin Muffins Michelle's Vegan Pumpkin Muffins
    pumpkin, whole wheat flour, baking soda, baking powder and
    11 More
    pumpkin, whole wheat flour, baking soda, baking powder, maple syrup, molasses, soy milk, raisins, walnuts, vanilla, cinnamon, ginger, cardamom, raw wheat germ
    15 ingredients
  • Maple-glazed Pumpkin Muffins Maple-glazed Pumpkin Muffins
    pumpkin muffins, flour, cinnamon, baking soda and
    13 More
    pumpkin muffins, flour, cinnamon, baking soda, baking powder, nutmeg, granulated sugar, brown sugar , packed, vegetable oil, eggs, whole milk, pumpkin puree, maple glaze, sugar, whole milk, maple extract
    20 min, 17 ingredients
  • Whole-Grain (Almost) Fat-Free Vegan Pumpkin Muffins Whole-Grain (Almost) Fat-Free Vegan Pumpkin Muffins
    oat flour and
    10 More
    oat flour, whole wheat pastry flour (use any flour or combo of flours you d like), unrefined sugar, baking powder, salt, pumpkin pie spice, pumpkin puree, soymilk, applesauce, vegetable oil, molasses
    35 min, 11 ingredients
  • Vegan Pumpkin Walnut Cake - Thermomix Version Vegan Pumpkin Walnut Cake - Thermomix Version
    vegan butter , i use food.com banana, brown sugar and
    13 More
    vegan butter , i use food.com banana, brown sugar, white sugar, vegan egg replacer powder for 2 egg, soymilk, vanilla extract, pumpkin puree , i used fresh but canned is ok, flour, baking soda, salt, cinnamon, ground ginger, nutmeg, mace, walnuts, coarsely chopped
    35 min, 15 ingredients




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