We all need a vegan love muffin, don’t we? Presumptuous of me I know, but just go with it…
I promise: you’ll love your vegan love muffin.
Easy to make and even easier to eat.
With Valentine’s Day fast approaching, why not start your day with a little love?
Pumpkin, cinnamon, all-spice, ginger, nutmeg and maple syrup goodness mixed with whole wheat flour gives this muffin bonus points in the nutrition category.
The hardest decision you’ll have to make is if you want muffin tops? These brainless decisions are the only kind of decisions I can handle early in the morning.
For those in the anti-muffin top camp, simply place small squares of parchment paper into your muffin tin; the sides of the parchment will help the muffins have that pretty and tall stature resembling those made by bakery pros. (as seen in picture above)
For muffin top fans, go with your classic muffin liner. Either way – they taste great, just a matter of visual preference.
I enjoy a muffin not saturated in sweetness, that is moist, and has a delectable topping. My go to topping: ground hazelnut meal. I’m super into ground nuts as a muffin topping for looks and taste. Hmm.
Happy Valentine’s Day to you and yours!
Vegan Pumpkin Love Muffins
adapted from PPK
- 1 3/4 cups whole wheat pastry flour
- 3/4 cup evaporated cane juice sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin (do not use pumpkin pie mix)
- 1/2 cup vanilla almond milk
- 1/2 cup sunflower oil
- 2 tablespoons maple syrup
- Preheat oven to 400°F. Prepare your muffin tin.
- Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, almond milk, oil, and maple syrup. Pour the wet ingredients into the dry and mix.
- Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean