Wholewheat Pumpkin Muffins (Vegan)

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Wholewheat Pumpkin Muffins (Vegan)

These soft and warmly spiced vegan pumpkin muffins are made with whole wheat flour, fresh pumpkin, olive oil and warming spices. They're simple to make, perfect for lunchboxes or morning tea, and provide around 5g of protein and 4g of fibre per muffin. Main ingredients: cooked pumpkin, whole wheat flour, raw sugar, olive oil, cinnamon, nutmeg, all-spice.

Prep Time7

Cook Time25

Total Time32

Course: Baking

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 284kcal

Author: Amanda Logan

Equipment

1 immersion blender or stand blender
1 muffin tray twelve mould
muffin liners

Ingredients

Dry ingredients

375 g whole wheat flour 375g (wholemeal flour)
2 teaspoon baking powder
½ teaspoon salt
2 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon all-spice ground
¼ teaspoon cloves ground

Wet ingredients

1 cup cooked or canned pumpkin pressed into cup (see Note 1)
1 cup raw sugar 205g - can be reduced to ¾ cup (see Note 2)
½ cup olive oil 125ml
1½ teaspoon vanilla extract
1¼ cup soy milk or oat milk

Optional toppings

coarse sugar for crunch
pumpkin seeds

Instructions

Preheat oven to 170℃ (338℉) and line a 12-mould muffin tray. (See Note 3)
Add the wet ingredients to a medium bowl and blend until smooth with an immersion blender. You can do this step in a stand blender also.
Whisk together the dry ingredients in a large mixing bowl. Add the blended wet ingredients and stir until the flour is incorporated. Don't over-mix. Tip: to make sure I don't over-mix my cakes and muffins, I use a silicone mixing spatula and mix from the bottom (where the flour likes to hide) in an upward motion. This grabs all the hiding flour without overworking the batter.
Once combined, spoon the batter into the lined muffin tray, filling them almost to the top. Sprinkle with coarse sugar or pumpkin seeds (optional) and bake in the oven for 24-27 minutes, or until they are domed and a skewer comes out mostly clean.
Remove from the oven and allow them to sit for 5 minutes before transferring to a cooling tray. Depending on the climate where you live, store in a sealed container on the kitchen counter or in the fridge for 5 days.

Notes

Note 1. Living in Australia, canned pumpkin isn't readily available in most supermarkets, so I usually bake a wedge of pumpkin wrapped in foil (so it doesn't brown) at the start of each week and use it for these muffins, pumpkin overnight oats and a pumpkin smoothie. If using canned pumpkin, use 250g of 100% pumpkin purée.

Note 2. I have tested these muffins with a quarter less sugar and they were still delicious. They were a touch denser, but my family devoured them without complaint. If you are watching your sugar, you can go ahead and cut it down to three-quarters of a cup.

Note 3. I usually bake my muffins using silicone moulds. The cooking time with these moulds is a few minutes longer than when using paper liners. Only a touch longer but it is worth noting.

Nutrition