Eggless Pumpkin Raisin Muffins | Vegan Bakes

Kalyani

Eggless Pumpkin Raisin Muffins are a perfect vegan breakfast or snack on-the-go. Versatile and kid friendly too. Make a batch and enjoy!

5 from 3 votes

Course Muffins, Snack

Cuisine American, International

Servings servings

1/2 cup APF
1/2 cup Wholewheat flour Stone ground or store bought
2 TBSP Almond flour I love the nuttiness but you can skip this and adjust the liquid accordingly
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Cinnamon powder totally optional, we love it in most sweet bakes
1/3 cup Homemade Pumpkin Puree unsweetened - I needed to add 2 tsp extra before baking
2/3 cup Moist Brown sugar coconut sugar works, as does Palm sugar-adjust sweetness
2/3 cup Neutral Oil
1 TBSP Raisins
1/2 tsp Vanilla extract

Preheat oven to 170C and line the muffin pans.
Sieve the dry ingredients thrice over in a large bowl and keep aside.
Now add the sugar to the puree and fold well, then add the rest of the wet ingredients and fold in till sugar melts and you have a pourable consistency. Add the dry ingredient mix and slowly fold till no dry streaks remain. You may need to adjust the liquid based on the pumpkin puree consistency.
If using dairy, add a tsp of milk to adjust if too dry (I didnt need to)
Spoon 3/4 of the muffin cups, top with few more raisins.
Bake for 20-22 mins till a skewer comes clean.
Serve warm (leftovers well for upto a week).

Keyword Baked Desserts, Breakfast Muffins, Eggless Baking, Eggless Muffins, Kids Food, Pumpkin Bread, Pumpkin Muffins, Vegan

Tried this recipe?Let us know how it was!