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Pumpkin Sage Muffins - Healthy Delicious and Totally Vegan

Course Breakfast, Snack
Cuisine Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

the dry ingredients

  • 1 3/4 cup flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp sea salt
  • 3 tbsp chopped fresh sage may sub 2 tsp dried sage
  • 1/4 cup roasted pumpkin seeds pepitas

the wet ingredients

  • 1 cup canned pumpkin
  • 1/2 cup maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 cup almond milk mixed with juice of 1/2 lemon about 1 tbsp
  • 3 tbsp aquafaba chickpea/garbanzo bean water
  • 1 tbsp vanilla vodka

for the topping

  • 3/4 cup Twice baked pecans chopped (see Sound Bites below)
  • 1/4 cup pepitas

Instructions

  1. If you haven't already done so, make the Twice Baked Pecans and cool.
  2. Preheat oven to 425 F.
  3. Prepare large 6 muffin tin by spraying with non-stick cooking spray.
  4. In a large bowl, whisk together the dry ingredients.
  5. Squeeze lemon juice into almond milk and set aside.
  6. Combine remaining wet ingredients into a medium sized mixing bowl.
  7. Add the almond milk mixture to the wet ingredients and whisk well.
  8. Pour wet ingredients into dry ingredients and stir gently until just combined.
  9. Divide batter among muffin tins.
  10. Sprinkle pecans and pepitas evenly over muffins.
  11. Bake at 425F for 5 min.
  12. Lower heat to 375F and bake for 25-30 min more until toothpick inserted comes out dry.
  13. Cool on baking rack.

Recipe Notes

Muffins really come to life with a crumbly crunchy topping. I used twice baked pecans adapted from Twice Baked Bar Nuts. Toast a cup of pecans at 350 F. for 5 min. Take out of the oven and mix with a tbsp of Earth Balance, a tbsp of chopped sage, 2 tbsp brown sugar and a pinch of cayenne pepper. Pop back in the oven for 7 min, then cool on pan. These are also a great stand-alone snack!