I make the pumpkin muffins from Vegan With a Vengeance a lot. If you’ve been to my house, I’ve probably served them to you at some point. I love pumpkin so much and these muffins really are the best! I do tweak the recipe to make it healthier – subbing in whole wheat pastry flour and reducing the sugar, and today I decided to make yet another healthy substitution. Rather than completely eliminating the oil, a-la Engine 2 Diet, I cut it in half and used applesauce for the other half. I totally got away with it! The family ate these with just as much enthusiasm as usual. If you wanted to make these completely oil-free, I’m sure they would work with 1/2 cup of applesauce. If you try it, let me know how they turn out!
I made these in mini-muffin tins today, just for fun. This recipe actually yielded 24 mini-muffins, nicely puffed over the top of the liners, plus 4 plump regular sized muffins. Aren’t the minis cute?
The Best Pumpkin Muffins (Becky’s healthier version) adapted from Vegan with a Vengeance:
- 1 3/4 cups whole wheat pastry flour
- 3/4 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 cup pureed pumpkin
- 1/2 cup almond milk (or other nondairy milk)
- 1/4 cup canola oil
- 1/4 cup applesauce
- 2 Tbsp molasses
Preheat oven to 400 degrees F. Lightly grease a 24-cup mini muffin tin or a 12-cup muffin tin, or use paper liners.*
Combine flour, sugar, baking powder, salt, and spices in a large bowl. In a 2-cup liquid measuring cup, whisk together pumpkin, almond milk, canola oil, applesauce, and molasses. Gently fold wet ingredients into the flour mixture and stir until just combined. Fill muffin tins almost to the top. With mini-muffin tins, you can fill them all the way to the top, with regular muffin tins, fill them about 3/4 of the way full. Bake 10-12 minutes for mini muffins, 18-20 minutes for full-size muffins. Allow to cool in the pans for 5 minutes before transferring to a cooling rack.
*If using paper liners, spray them lightly with cooking spray. I neglected to do this and the muffins stuck to the liners ever so slightly. I think they stick more because they are lower in fat. They peel away more easily when they are completely cool, but who can wait that long? 😉