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The Bible’s Healthiest Pumpkin Muffins

A couple of weeks ago, I shared my favorite pumpkin muffin recipe with you.

Today, I’m sharing a healthier pumpkin muffIN recipe, too.

The healthiest pumpkin muffINS!

(And also, because they’re all vegan.)

These muffins are hearty, filling, and perfect for those busy winter days when you want to get all the pumpkin out of your diet and save some of your calories.

Here are the healthiest Pumpkin-Muffin recipes.

Healthy Pumpkin Muffs: Vegan Pumpkin Mixture | Healthy Pumpkin Mix | Healthy Vegan Pumpkin PieMuffinsIngredients1 1/4 cups organic, low-fat pumpkin puree (I used a mixture of puree, pumpkin pureed and pumpkin purees)1/4 cup pure maple syrup1 teaspoon cinnamon, ground2 tablespoons baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 cup almond milk2 tablespoons unsweetened applesauce (or coconut milk)1 tablespoon vanilla extract3/4 teaspoon pure vanilla extract2 tablespoons coconut oil1/3 cup almond flour1/5 cup vegetable oil2 tablespoons pure maple extract1 tablespoon coconut oil (or soy milk)4-5 fresh, fresh basil leaves1/7 teaspoon ground nutmeg2 tablespoons fresh thyme1/6 teaspoon ground cinnamon1/12 teaspoon ground ginger1/14 teaspoon ground allspice1/15 teaspoon ground cumin1/16 teaspoon ground cloves1/18 teaspoon ground turmeric1/20 teaspoon ground coriander1/25 teaspoon ground parsley1/30 teaspoon ground black pepper1/32 teaspoon ground smoked paprika1/35 teaspoon ground oregano1/40 teaspoon ground fennel (optional)1 teaspoon baking powder2 tablespoons vegetable oil1 cup pure vegan margarine1/10 cup organic pumpkin pureé1/1 cup organic, unsweeten organic pumpkin pie dough (I use a blend of pumpkin pie mixes and vegan pumpkin pureèses)DirectionsCombine pumpkin pureefree and maple syrup in a large bowl and whisk until blended.

In a separate bowl, whisk together maple syrup, cinnamon, baking powder, baking soda, salt, almond milk, applesaucer, vanilla, and coconut oil.

Whisk until smooth.

Add in almond flour, vegetable oil, and pure maple and blend until well blended.

Add in pumpkin pureecre, pure vanilla, spices, and nutmeg.

Stir to combine.

Add vegan margarita, vegan pumpkin pie mix, and vegan pureèces.

Whirl until combined.

Add remaining ingredients and blend well until dough is soft, smooth, and elastic.

Divide dough into 4 equal portions.

Roll each portion into a ball and place into the prepared muffin tins.

Top with basil leaves and cinnamon.Enjoy!