Pumpkin pie spice and canned pumpkin make these muffins perfect for fall. If you don’t have the ready-made spice blend, use 1½ teaspoons ground cinnamon plus ½ teaspoon ground nutmeg.
From plants-rule.com
By Katie Simmons,
Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.
Join the course
With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.
Get meal planner
Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.
see more from this author
Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!
Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.
Comments (10)
Absolutely delicious! Soft and moist. Added some chopped dried figs and raisins, and used walnuts instead of pecans. Will definitely make again.
I just made these, adding a small amount of chocolate chips and incorporating the chopped pecans into the batter. These are very good and satisfy both the sweet tooth and the desire for a healthy snack. They are filling, too!
I have been using this app for 3 years. Some items become my “go to” favorites. I like this one very much. Finding unadulterated canned pumpkin in my area is difficult so I will substitute sweet potatoes or butternut squash. It works too!! I found a can of the perfect pumpkin and made it strictly as instructed. It is not a sweet muffin. That could be adjusted to your preference but “as is” puts it into my favs list.
These were good. The cooking time is a little too long, maybe 20-25 would be better. I did change it up a little, used Fairlife instead of almond milk, added cranberries, increased the pumpkin pie spice to 3 teaspoons, added 1/4 cup of molasses as it needed a little more sweetener and added 1/2 cup of pecans into the batter, and omitted the pecan topping. They were good but needed something. Fortunately, I had just made apple butter so problem solved. They also go well with almond butter.
I was hoping to make this gluten-free…suggestions? Thank you.
My favorite glutin free combo for muffins is 1/2 almond flour and 1/2 glutin free flour mix
I was thinking I’d just use all oat flour instead. Maybe you could sub one of those GF all purpose mixes?
I only give 3 stars, because this recipe definitely lacks punch. Remember to double or even triple the spices (I bought my spices the same day that I made the recipe at Bulk Barn). Even with doubling the spices you could barely detect them. I would also add raisins to make the muffin less boring and also, reduce the baking time to 20 minutes.
These were delicious! They came out of a non-stick pan easily. I used coconut milk & water for the almond milk and half whole wheat/half bread for the pastry flour.
These are delicious! I used butternut squash instead of pumpkin. And walnuts instead of pecans. I didn’t have enough pumpkin pie spice so I subbed allspice. Turned out satisfying and moist. Perfect for breakfast with a fruit salad. Yum!