Healthy One-Bowl Pumpkin Mini Muffins
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Yields: 36 mini muffins
 
These are the BEST pumpkin muffins I’ve ever had! They’re super moist, deliciously sweet, and full of cozy spices. They basically taste like pumpkin pie — just in the form of breakfast muffins instead! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze really well too.
  1. Preheat the oven to 350°F. Coat 36 mini muffin cups with nonstick cooking spray. If using liners, then line 36 mini muffin cups with paper liners, and coat the liners with cooking spray. (See Notes below if you’d prefer to make 12 standard-sized muffins!)
  2. In a medium bowl, stir together the pumpkin, coconut oil or butter, vanilla, and stevia. Stir in the erythritol, pumpkin spice, and salt until completely combined. Stir in the vinegar. Stir in the milk. Add the flour. Sprinkle the baking powder and baking soda on top of the flour (to avoid clumps and make sure the muffins bake evenly!). Gently stir all three ingredients in until just incorporated. (The batter should be very thick!)
  3. Divide the batter between the prepared paper liners. Bake at 350°F for 12-15 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: Please follow the directions exactly as written! Certain ingredients can clump if they’re added at the wrong time, and others can react too soon (which then ruins the texture of your baked goods!). So for the best muffins, add the ingredients exactly when they’re supposed to be added and stir them in exactly when they’re supposed to be stirred in. I promise it’s worth paying attention and following the instructions precisely!

Use regular canned pumpkin purée (also called 100% pure pumpkin). Do not use canned pumpkin pie mix! That contains added sugar, spices, and other ingredients, so it doesn’t behave the same in baking recipes. I haven’t personally tried using homemade pumpkin purée, but it should work!

This is my favorite stick-style vegan butter. Any oil will work in place of the coconut oil or vegan butter. Regular unsalted butter will also work.

I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found.

If you prefer not to use stevia, substitute ½ cup + 2 tablespoons (150mL) of pure maple syrup, agave, or honey for the liquid stevia AND reduce the milk to ¼ cup + 2 tablespoons (90mL) if using any of those liquid sweeteners. Alternatively, substitute ½ cup + 2 tablespoons (120g) of coconut sugar, brown sugar, or granulated sugar in place of the liquid stevia AND reduce the milk to ½ cup + 3 tablespoons (165mL). (The batter should be really thick!)

I buy the erythritol online here because that’s the cheapest price I’ve found, and you’ll use it in all of these recipes of mine as well. Coconut sugar, brown sugar, or granulated sugar may be substituted for the erythritol.

The vinegar reacts with the baking soda to help your muffins rise and give them a more tender texture. You can’t taste the vinegar in the fully baked muffins — I promise! (Just don’t taste the raw batter!)

Any milk may be substituted for the unsweetened vanilla almond milk.

Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour in the batter will make your muffins dry and crumbly, rather than moist and fluffy.

HOMEMADE PUMPKIN SPICE: Use the following: 1 tablespoon ground cinnamon (← that’s my favorite kind and I buy it online there!), ½ teaspoon ground allspice, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.

GLUTEN-FREE VERSION: Use the following blend: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) should work as well, if measured like this.

EGGLESS, DAIRY-FREE + VEGAN VERSION: Use the coconut oil option, stick-style non-dairy butter (like this!), or any other oil.

TO MAKE 12 STANDARD-SIZED MUFFINS: Follow the recipe as written, except in Step 1, coat 12 standard-sized muffin cups with nonstick cooking spray. (If using liners, then line 12 standard-sized muffin cups with paper liners, and coat the liners with cooking spray.) In Step 3, bake the standard-sized muffins at 350°F for 22-25 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

HOW TO STORE PUMPKIN MUFFINS: Store your pumpkin muffins in an airtight container in the refrigerator. Do NOT store these at room temperature! Because of the high moisture content of pumpkin, they turn moldy really quickly if stored at room temperature. Keep them refrigerated until ready to eat. (They also freeze and thaw really well — see below!)

HOW TO FREEZE PUMPKIN MUFFINS: If you used paper liners, peel those off of your pumpkin muffins before freezing! Place your pumpkin muffins on a foil-lined baking sheet (for easy clean-up!) with enough space between each so none are touching, and set that in the freezer for 2+ hours or until the muffins are hard. Transfer them to a zip-topped bag, squeeze out as much air as you can, and seal. To thaw individual muffins, microwave on 30% power until warmed all the way through. (I think they almost taste freshly baked when thawed like this!)

{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat, low sugar, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2020/09/07/healthy-one-bowl-vegan-pumpkin-mini-muffins/