Monday, November 12, 2012

Meatless Monday - Vegan Pumpkin Nutmeg Muffins

I started with the "Muffin Madness" recipe from Moosewood Restaurant Cooks at Home cookbook, and modified it to be vegan and to include pumpkin and nutmeg.

Vegan Pumpkin Muffin

Preheat oven to 350 degrees.

For egg substitute for eggs, in small bowl mix together and let sit for a minute:
1/2 cup + 2 Tbs water
3 Tbs ground flax seeds (or use 2 large eggs)

Vegan Pumpkin Muffin batter
egg substitute

In a large bowl, mix together
1 cup applesauce
16 ozs canned pumpkin
1/2 cup coconut or vegetable oil
1/2 - 3/4 cups brown sugar
1/2 tsp vanilla extract

Add in flax seed mixture.

In separate bowl combine:
2 cups wheat flour
1 tsp baking powder
1 tsp salt
2 tsps cinnamon
2 tsps nutmeg
1 tsp clove
1 tsp allspice

Stir dry ingredients into wet until just combined.  Fold in
1 cup chopped walnuts

Vegan Pumpkin Muffin batter

Spoon into standard muffin tin (use liners or grease with coconut oil or spray).  Bake 25-30 minutes.  Enjoy!

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  1. I heart pumpkin muffins! Thanks for sharing a great recipe.

  2. I just made some pumpkin cupcakes. I love muffins too though. I just recently found out about using flaxseed as an egg substitute. Cant believe I never thought of it before!

  3. Between the pumpkin, apple, and coconut I bet these are fantastically moist and delicious. Love the blend of spices you used, too. All of my favorites!

  4. Yum! That sounds so good! All of my favorite flavors!


Have you tried this gear? Something similar you like better? Something I should try? Let me know by leaving a comment!

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