Vegan Pumpkin Pecan Muffins
Filled with crunchy pecans, chewy raisins and creamy pumpkin, these fall inspired Vegan Pumpkin Pecan Muffins are the perfect snack or breakfast for this holiday season.
Servings: 12 muffins
Calories: 238kcal
Equipment
Ingredients
- 2 cups spelt flour
- ¾ cup coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup non-dairy milk
- ¼ cup coconut oil melted
- 1 cup Homemade Pumpkin Puree
- ½ cup chopped pecans
- ½ cup raisins
Instructions
- Preheat your oven to 400 °F and line 12 muffin cups with silicone or paper muffin cups. Set aside.
- In a small bowl, prepare your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt.
- Add in the wet ingredients, from the non-dairy milk to the pumpkin puree, and stir until just combined.
- Fold in the chopped pecans and raisins.
- Divid the batter evenly among the 12 muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool.
Notes
Store leftovers in an airtight bag in the fridge for up to a 5-7 days.
Nutrition
Serving: 1muffin | Calories: 238kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 217mg | Potassium: 150mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3258IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg