Pumpkin Graham Vegan Muffins

Whole wheat graham flour plays with the natural sweetness of pumpkin in these vegan, oil-free muffins.  Dates and pecans add a touch of richness, but this plant-based recipe stays healthy and free of refined sugar.  Make this dairy-free, vegetarian recipe a regular for Fall brunches or satisfying snacking any time of year.

MEDIUM          Servings: 12    Ready In: 40 minutes

Pumpkin Graham Muffins - Healthy, Whole Grain, No Sugar Added, Dates, Oil-Free, Baked Vegan Kid-Friendly, Breakfast Snack

Pumpkin Graham Muffins - Healthy, Whole Grain, No Sugar Added, Dates, Oil-Free, Baked Vegan Kid-Friendly, Breakfast Snack

Chef's Plant-Based Tip: Whole Wheat Graham Flour adds dark color and rich, toasted flavor to these healthy, vegan pumpkin muffins

Chef's Plant-Based Tip: Whole Wheat Graham Flour adds dark color and rich, toasted flavor to these healthy, vegan pumpkin muffins

Chef's Baking Tip: Lightly press the pecan pieces down into the muffin batter before baking.  This will ensure the pieces "stick" during baking, for a beautiful and healthy finished muffin

Chef's Baking Tip: Lightly press the pecan pieces down into the muffin batter before baking.  This will ensure the pieces "stick" during baking, for a beautiful and healthy finished muffin

Ingredients

3/4 cup pitted dates (165g)
1 1/2 cup canned pumpkin puree (360g)
3/4 cup plain almond milk
1 tsp vanilla
1 tbsp ground flax meal
3 tbsp warm water
1 1/2 cup Whole Wheat Graham Flour (240g)
1/2 cup oat flour (45g)
2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice (Cinnamon, clove, nutmeg)
1/4 tsp. salt
2 tbsp pecan pieces


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Pumpkin Graham Muffins - Healthy, Whole Grain, No Sugar Added, Dates, Oil-Free, Baked Vegan Kid-Friendly, Breakfast Snack

Procedure

Preheat oven to 350F. 

For the wet ingredients: Combine the almond milk, pumpkin puree, dates, and vanilla in a microwave-safe container. Microwave 2:30 minutes, to soften the dates. Set aside and let cool slightly. 

To make the flax "egg": Combine the flax meal with the 3 tbsp. warm water. Set aside 5 minutes until gooey and egg-like. 

For the dry ingredients: Sift together the graham flour, oat flour, baking powder, baking soda, salt, and pumpkin pie spice blend. 
Place the microwaved date mixture into a food processor.n Blend until smooth. Add the flax egg and blend another 10 seconds. 
Add the sifted dry ingredients to the food processor. Puree just until the mixture comes together, only 10-15 seconds. 

Portion about 1/3-1/2 cup batter into grease-free muffin liners. If not using grease-free liners, you'll want to lightly spray your muffin liners. Sprinkle on the pecan pieces. Use your fingers to lightly press the pecan pieces into the batter of the muffins. 

Bake at 350 for about 30-35 minutes, until a toothpick can be inserted for 5 seconds and come out clean. 

Let cool at least 10 minutes before serving.

Chef's Tip: Graham flour is made from whole wheat flour. If it's not available, simply substitute with whole wheat pastry flour. You can also substitute Pumpkin Pie spice blender with 1/2 tbsp cinnamon + 1/2 tsp nutmeg
 

Yield: 12 muffins


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1 muffin)
Calories 204.11
Calories From Fat (41%) 83.61
% Daily Value
Total Fat 9.94g 15%
Saturated Fat 1.64g 8%
Cholesterol 0mg 0%
Sodium 195.52mg 8%
Potassium 295.32mg 8%
Total Carbohydrates 24.41g 8%
Fiber 4.22g 17%
Sugar 7.46g
Protein 7.93g 16%
Calcium 0.68mg <1%
Iron 79.87mg 444%
Vitamin A 6.48IU <1%
Vitamin C 0.02mg <1


A flax egg is used often in plant-based baking as a healthy substitute for traditional eggs. Flax is loaded with Omega-3 fat and budget-friendly. Join Chef Katie in the kitchen as she shows you how to make a flax egg and uses it for oil-free Smoky Roasted Almonds.