Vegan Pumpkin Cocoa Muffins
Vegan muffins made without butter, eggs, or milk, using whole wheat flour and pumpkin in the batter! An incredibly simple recipe that you can make in just a few minutes! Pumpkin is a vegetable full of beneficial qualities for our body and it easily adapts to sweet and savory recipes! If you like pumpkin, also try: Pumpkin and Chocolate Sugar-free Cookies, A Thousand Sweet Ideas with Pumpkin!!!, Easy and Quick Pumpkin Cakes.
Also try these vegan desserts:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4/5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
Ingredients for Vegan Pumpkin Cocoa Muffins:
- 5 oz pumpkin (Cooked)
- 3.4 fl oz vegetable oil
- 2.8 oz plant-based milk
- 1.8 oz potato starch
- 3.5 oz sugar
- 1.1 oz unsweetened cocoa powder
- 1.8 oz jam (Citrus)
- 4.2 oz whole wheat flour
- 1 packet baking powder
- muesli (Cereals)
Steps
Preparing the vegan pumpkin cocoa muffins is very simple, watch the video HERE.
First, blend the cooked and cooled pumpkin and mix it with the jam. Add the sugar, baking powder, flour, and starch.
Add the cocoa and mix. Add the oil, plant-based milk, and stir. Finally, add the cereals and mix.
Pour the mixture into molds. Sprinkle a little more cereals on top and bake at 350°F for about 40 minutes.
Enjoy your meal!
