Disse Veganske gresskarmuffins are the most delicious muffins for fall with a moist crumb packed with real pumpkin puree and fall spices. Bonus these egg-free pumpkin muffins are also easy to make gluten-free, so you can share them with all your friends and family.
Everyone loves Fall recipes made with hjemmelaget gresskarpuré som min vegan gluten-free pumpkin bread. This vegan pumpkin muffin recipe is a fantastic addition that has a very fluffy texture and a delicate pumpkin taste.
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Veganske gresskarmuffins
Ingredienser
- 2 kopper All-purpose mel - 1 notater
- 1 spiseskje Linfrøegg - 1 ss linfrø + 3 ss varmt vann
- 2 ts Baking Powder
- ½ teskje Natron
- ¼ teskje Salt
- ½ cup Lysebrunt sukker - eller kokossukker
- 2 ss Lønnesirup
- 1 boks (15 ml) Gresskarpuré - ca. 1 3/4 kopp gresskarpuré
- ¼ cup Olivenolje med mild smak - eller valgfri vegetabilsk olje
- 2 ts Kanel
- ½ teskje Frisk ingefær
- ¼ teskje Muskat
- 1 teskje Vaniljeekstrakt
Topping
- ¼ cup Gresskarfrø
Instruksjoner
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper liners. Set aside.
- In a large mixing bowl, combine pumpkin puree, flax egg, olive oil, maple syrup, vanilla, brown sugar, and spices (cinnamon, nutmeg, and ginger). Set aside.
- On top of the bowl, sift the remaining ingredients: flour, baking powder, baking soda, and salt.
- Stir until just combined, don't over-stir the batter to avoid packed gummy muffins. The batter should be thick and dense not runny or overly dry. Optional: fold in 1/2 cup of chopped nuts or chocolate chips halfway if desired.
- Fill the muffin paper cases evenly with about 3-4 tablespoons of batter per muffin.
- Sprinkle pumpkin seeds on top of the muffins if desired.
- Bake in the center rack for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Avkjøl helt på rist i én time før servering.
Oppbevaring
- Oppbevares i en lufttett beholder i kjøleskapet i opptil 4 dager.
- Frys i en lukket boks i opptil 3 måneder og tin dagen før servering i romtemperatur.
Merknader
Ernæring
Hvorfor du vil elske disse muffinsene
These are naturally:
- Uten meieriprodukter
- Eggfri
- Nut-Free and, therefore an excellent recipe for a kid’s lunchbox.
- Vegan
Ingredienser og erstatninger
Alt du trenger er:
- Gresskarpuré – You can use canned pumpkin puree – make sure it’s not pumpkin pie filling – the ingredients listed on the can should be just pumpkin, with no added sugar or preservatives. But my preferred option is to lag din egen gresskarpuré.
- All-purpose mel – For en glutenfri versjon, bruk min glutenfri konverteringsguide.
- Linfrøegg – You can make a flaxseed egg with one tablespoon of flaxseed meal combined with 3 tablespoons of lukewarm water. Set aside your mixture for 10 minutes until it looks like an eggy texture. This adds a real chew to the muffins, and the crumbs hold perfectly while staying moist and egg-free.
- Baking Powder og Natron – for a nice and fluffy texture.
- Lysebrunt sukker eller kokossukker.
- Lønnesirup – Classic maple syrup or any other liquid sweetener such as agave syrup, rice malt syrup, or coconut nectar.
- Lett olivenolje – or any vegetable oil like melted coconut oil or canola oil.
- Kanel – for perfekte høstsmaker.
- ingefær – to add a little zing.
- Muskat or cloves or ginger
- Vaniljeekstrakt – for smakens skyld.
How To Make Vegan Pumpkin Muffins
It’s super easy to make a vegan version of your old-time favorite pumpkin muffins.
- First, in a large bowl, add pumpkin puree, flax egg, olive oil, maple syrup, vanilla, brown sugar, and spices. Stir to combine.
- Next, sift the remaining dry ingredients: all-purpose flour, baking powder, baking soda, and salt on top of the bowl with the previous wet ingredients.
- Stir to combine evenly. The batter should be thick with a light orange color.
- Now, feel free to fold in chocolate chips if you like, 1/2 cup dark chocolate tastes fantastic.
- However, I prefer to skip the chocolate chips because I think it hides the pumpkin flavor too much.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper cups. Slightly oil the cups with olive oil spray.
- Fill each paper cup with the batter – about 3-4 tablespoons per muffin. If you like, sprinkle some pumpkin seeds on top of the muffins before baking.
- Place the muffin pan in the center rack of the oven and bake them for 30 minutes at 350°F (180°C) until they are golden brown and a toothpick inserted in the center of the muffins comes out clean and dry.
- Cool the muffins completely on a wire rack for 1 hour before eating.
Lagringsinstruksjoner
Store your baked vegan pumpkin muffins in a sealed, airtight container and place them in the fridge for up to 4 days. You can also freeze pumpkin muffins and thaw them at room temperature the day before.
Smakvariasjoner
If you like to create different pumpkin muffins flavor, try to stir in 1/2 cup of these ingredients in the muffin batter:
- Mørke sjokoladebiter
- Hakkede pekannøtter
- Hakkede valnøtter
You can also make a delicious oat crumble and sprinkle it on the top of the muffins just before baking. To make it, stir 1/2 cup of rolled oats with three tablespoons of softened coconut, two tablespoons of maple syrup, and a pinch of cinnamon. Sprinkle the oat cinnamon crumble on top of each unbaked pumpkin muffin.
Servering
These pumpkin muffins are delicious on their own, but you can also serve them with:
- Peanøtt smør
- Coconut Whipped Cream or Vegansk pisket krem
- Almond Butter or peanut butter.
- Vegansk smør
Allergibytter
There are a few ways you can adapt this recipe to your food allergies, including:
- Gluten-Free – For en glutenfri versjon, bruk min glutenfri konverteringsguide.
- Sukkerfri – Pumpkin contains natural sugar but actually not that much. So if you use sugar-free maple syrup and a sugar-free granulated sweetener like brown erythritol or brown allulose, it will make delicious sugar-free pumpkin muffins.
- Olje fri – I didn’t try the recipe oil-free, but I am pretty sure that the same amount of vegan yogurt or unsweetened apple sauce will work perfectly in this recipe.
- Linfrøfri – You can replace the flaxseed meal with ground chia seeds to make a chia egg instead of a flax egg. Another option is to use one tablespoon of cornstarch.
Ofte Stilte Spørsmål
Below I answered the most common questions about these pumpkin muffins.
You can remove the sweeteners in this recipe, of course, but the flavor will be very bland. If you do want to make savory vegan pumpkin muffins, swap the maple syrup for the same amount of almond milk. Then, remove brown sugar and replace it with 2-3 tablespoons of nutritional yeast in the recipe to enhance the flavor of the muffins.
Absolutely, you can replace the spices added in this recipe with 2 3/4 teaspoons of pumpkin pie spice mix.
No, you can’t replace all-purpose flour in this recipe with low-carb flour like almond flour or coconut flour. The recipe has no eggs, so low-starch flours won’t firm up the muffin batter.
Flere veganske gresskaroppskrifter
I have so many delicious vegan recipes made with pumpkin for you to try. Pick some of the below this fall.
Hallo,
we baked these with my daughter over the weekend – they are delicious!
It appeared we didn’t have enough pumpkin puree, so had to add a splash of almond milk, I was worried how they’d turn out, but it didn’t spoil them at all.
We also used half/half spelt and ordinary flour, and coconut oil instead of olive.
Light, fluffy and sooo yamee – going to make them again for my little one’s birthday party where children have intolerances/allergies, and these will be great!
takk 🙂
I am so glad it worked well that way! Sometimes, I like to swap some of the pumpkin puree for mashed banana, or unsweetened applesauce, it works well too. Thank you for baking my recipes !!!
Hallo,
can i use spelt four?
(or half and half?)
Takk skal du ha
Yes, usually I have success swapping 100% of the all-purpose flour for spelt flour!
fANTASTISK