close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 12 muffins

When organic canned pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a hurry and didn’t have time to eat it and I wondered how it would taste baked into a muffin. The result was pure pumpkin perfection!!! These little beauties are moist and delicious, not too sweet and reminiscent of the cranberry orange bread my Mom used to make.

 

These little cranberry orange vegan pumpkin muffins are moist and delicious, not too sweet & reminiscent of the cranberry orange bread my Mom used to make.

Ingredients

  • 2 large, very ripe bananas
  • ½ cup orange juice plus zest of one orange
  • 1 15-ounce can pumpkin (not pumpkin pie filling)
  • ½ cup Date Paste
  • 2 tablespoons ground flax seeds
  • 1 tablespoon Pumpkin Pie Spice
  • 1 tablespoon alcohol-free Vanilla extract
  • 1 cup dried cranberries, unsweetened or fruit juice sweetened
  • 3 cups gluten free oats
  • ¼ cup finely chopped walnuts
  • ½ teaspoon cinnamon

Instructions

  1. Preheat oven to 350ºF.
  2. In a food processor fitted with the “S” blade, process bananas and OJ until smooth. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy.
  3. Transfer batter to a large bowl and stir in the oats and dried cranberries.
  4. Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well.
  5. In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts.
  6. Bake for 30 to 35 minutes. Find this brunch recipe and more in the Forks Over Knives Recipe App.
tags:

Comments (2)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Sharon3 weeks ago
Reply
Do you want to report this comment as inappropriate?

What can I substitute for bananas? I became allergic to them.

JB1 week ago
Do you want to report this comment as inappropriate?

Applesauce might work.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Chef AJ

Chef AJ is a culinary instructor in Los Angeles who has followed a plant-based diet for more than thirty years. She is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. Chef AJ’s passion is teaching people how to incorporate more fresh fruits and vegetables in their diet in ways that are easy, delicious, and fun. Visit EatUnprocessed.com for updates from Chef AJ.

These little cranberry orange vegan pumpkin muffins are moist and delicious, not too sweet & reminiscent of the cranberry orange bread my Mom used to make. see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap