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    You are in: Home / Low-cholesterol / Healthy Vegan Pumpkin Muffins Recipe
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    Healthy Vegan Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    AllergyQueen's Note:

    These muffins are free from refined sugar, wheat, dairy, soy and corn. I used oat and millet flour, but you can use any kind of flour you like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg in a large bowl.
    3. 3
      Add pumpkin, ½ cup of water, molasses and raisins. Stir until just mixed. Add in pepitas if using.
    4. 4
      Spoon batter into a lined muffin tin, filling to just below tops.
    5. 5
      Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

    Ratings & Reviews:

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    Nutritional Facts for Healthy Vegan Pumpkin Muffins

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 152.0
     
    Calories from Fat 17
    11%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 249.0 mg
    10%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 2.7 g
    10%
    Sugars 12.3 g
    49%
    Protein 3.8 g
    7%

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