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  • 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.
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Comments (24)

(4.14 from 7 votes)
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nicole6 months ago
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These were simple to make and tasted great! I liked the walnut mixture on the top. They weren’t muffin like, but I will make them again.

Earlene Giglierano6 months ago
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I just made these and the flavor was good, but since there is no flour, it was more the consistency of baked oatmeal. It held together but was moist like oatmeal and pumpkin. These made about 20 muffins for me, using my ice cream scoop heaped, so I had to mix up extra topping. I am puzzling over the comment that these were too dry, because I was wishing mine were more dry.

Chris9 months ago
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I’ve made these 3 times now. I substitute fresh cranberries (pulsed a few times in the batter just before adding to the oats). So healthy, easy, and delicious!

Christilee Proto9 months ago
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Can you freeze these muffins?

Cheryl9 months ago
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These are dense and very filling, maybe more like baked oatmeal, but my non vegan husband started eating them and went back for more! Cannot fast the banana at all. Use all the spices recommended for that extra flavor punch. I baked in silicone muffin liners, so easy to remove from liners.

Tina10 months ago
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Yummy muffins and super easy to put together. I had to make my own date paste to avoid having to order it—also easy to do.

Barbara10 months ago
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Hi!! I’m in the Netherlands and don’t have canned pumpkin. What is it like? Can I just cook a fresh pumpkin and use that? Or maybe roasted?

Ella8 months ago
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Barbara – yes, definitely roast it. You can also use butternut squash. Let it caramelize in the oven – you want the puree to be a deep orange color and thick in texture.

Tina10 months ago
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Canned pumpkin is simply puréed pumpkin. Cooking a fresh pumpkin and puréing it would be a perfect substitute.

DebsterWebster10 months ago
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Can you use frozen cranberries instead of dried cranberries?

Deb Nichols10 months ago
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These muffins are very good! I made 18 muffins from this recipe.

Deb10 months ago
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Does anyone have the nutrition details for these muffins?

Angela10 months ago
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While the flavor was great, they were so dry and the uncooked oatmeal made them unedible.

Karen Garafano1 year ago
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Best healthy plant based muffin snack or desert!

Lori Stivanson1 year ago
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These are the perfect bread replacement. Super moist and the taste is fantastic. I shared these with quiet a few people and they all love them. Definitely a keeper recipe.

Deanna Pflieger1 year ago
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Hello. These look interesting. What could I substitute for the orange juice and zest?

Becky1 year ago
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No baking powder or soda?

Karen Garafano1 year ago
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Not needed cause there is no flour…muffins don’t rise

Margaret1 year ago
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Can you substitute date paste and with what.

Gretchen10 months ago
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Instead of dates, I use raisins for the paste. They are easier to find than dates and easier on the pocket book.

Sarah K1 year ago
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These muffins are SO moist and delicious!! They have the perfect balance of orange and cranberry taste and are dense enough to fill you up for on the run breakfasts!

Lori Stivanson1 year ago
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These are the perfect bread replacement. Super moist and the taste is fantastic. I shared these with quiet a few people and they all love them. Definitely a keeper recipe.

Sharon1 year ago
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What can I substitute for bananas? I became allergic to them.

JB1 year ago
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Applesauce might work.

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about the author

Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts. She is the host of YouTube show Chef AJ Live. She is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame. Find her on Instagram and Twitter.

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
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