Pumpkin Raisin Muffins that are vegan, as well as oil and refined sugar free! Beautifully spiced and perfect for a cozy autumn breakfast or snack.September is here and with it comes the return to school, packed lunches, and weekend baking. Also pumpkin. All the pumpkin.I have been writing out new recipes to try for school/daycare lunches and of course muffins are on there more than once. I realized I still had a can of pure pumpkin puree in the pantry from last year and figured we would give pumpkin muffins a try!These Pumpkin Raisin Muffins pack a good amount of fibre and protein as they use whole wheat flour; I actually used a sprouted whole wheat so even more health benefits! Spelt flour may work as well however I haven’t yet tried (I use them interchangeably in my other muffin recipes though).Trying to keep these muffins somewhat healthy, I went with just a little bit of maple syrup for sweetener and added raisins which are naturally sweet and go perfectly with the pumpkin pie spice.I used unsweetened applesauce in place of oil which keeps them nice and moist (I am not a fan of dry baked goods).These Pumpkin Raisin Muffins will be a great addition to your littles school or daycare lunches. They are also perfect to pop into your work or gym bag for a quick snack on the go!If you are looking for some other healthy vegan muffin recipes, be sure to check out my Lemon Blueberry Zucchini Muffins and Banana Chocolate Chip Muffins!
I hope you give them a try! If you try this recipe and share it on Instagram, be sure to tag me: @whitney.earl; I would love to see your tasty creation!
Pumpkin Raisin Muffins
Pumpkin Raisin Muffins that are vegan, as well as oil and refined sugar free! Beautifully spiced and perfect for a cozy autumn breakfast or snack.
- 2 tbsp ground flax
- 4 tbsp water
- 1 cup pumpkin puree
- 1/3 cup applesauce ((unsweetened))
- 1/3 cup maple syrup
- 1/4 rice milk
- 1/2 tbsp apple cider vinegar
- 1 tsp vanilla
- 1 1/2 cups whole wheat flour ((I used a sprouted whole wheat variety))
- 1/2 cup rolled oats
- 1/2 cup raisins ((I used thompson raisins))
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/8 tsp sea salt
Preheat the oven to 350 degrees F and line muffin tin with liners (12).
Mix together the flax and water and set aside.
In a large bowl add all dry ingredients and mix together; set aside
Add all wet ingredients (including flax egg) to a separate bowl and mix.
Pour wet mixture into the dry one and mix until just combined. Divide muffin batter evenly amongst muffin tray.
Place in oven and bake for 22 to 26 minutes.
Once done, allow to sit in tray for 3-5 minutes, then remove and allow to cool.
Pin these Pumpkin Raisin Muffins so you can make them later 🙂