Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Divide the batter evenly between the muffin partitions of your prepared muffin tray (spray with non-stick spray first). You can definitely try some extra baking powder, I haven’t experimented with using whole wheat flour on these, but I don’t think it will do any harm to increase the baking powder a little. Makes 9 muffins, 36 mini muffins or one 7.5 x 3.5 LoafYou'll Need:2 eggs 3/4 cup of water1 tbsp of oil, butter or ghee (coconut oil works well)Directions:Preheat oven to 350F.Combine baking mix, egg, water and oil/butter/ghee.Stir mix until a batter is formed and there are no clumps (add more water if necessary).If making muffins, spoon mix into a greased tin or a tin with liners. Then grease and line a muffin tin. The first thing that you want to do is preheat your oven to 350F. All you need for this recipe is 1 boxed Spice Cake Mix, as shown in my youtube video, and 1 can of pure pumpkin puree! Can you guess what the other ingredient is besides boxed cake mix to make these pumpkin spice muffins? Updated Oct 15, 2020 / Published: Oct 8, 2019 / This post may contain affiliate links. Then grease and line a. We like using the Bob’s Red Mill Gluten Free 1-1 Baking Flour. And you don’t even have to wait for pumpkin season to make them since you can make these with canned pumpkin purée. I always have trouble getting vegan muffins to cook in the middle, but this one was no problem. This website uses cookies to improve your experience while you navigate through the website. Your email address will not be published. These moist and pumpkin-spiced flavored muffins are the easiest muffins to make for friends or family, and they’re also vegan! Hi Ivana, if you replace half the all purpose with whole wheat then that should work. Use fresh or canned pumpkin puree. Then add pumpkin purée, vanilla, melted coconut oil and apple cider vinegar into your mixing bowl. Serve these beauties cut in half and spread with some vegan butter, or just eat them as is! So glad to hear that Andrea! They’re also seriously easy to make with simple everyday ingredients. Add in your chopped pecans and stir in. apple-of-my-eye.com/2015/09/30/best-ever-vegan-pumpkin-spice-muffins You can use either. Feel free to view & print my recipe below to make your own 2-ingredient vegan pumpkin spice muffins! Flour: You can use all purpose flour, wheat flour or a gluten free all purpose flour substitute. Let them cool completely before freezing. Related Recipe: Blueberry Breakfast Muffins. I used half whole wheat, half white flour and they are wonderfully hearty. Thanks for the great review Liz! Home » 2-Ingredient Vegan Pumpkin Spice Muffins. Simple Mills, Baking Mix Variety Pack, Banana Muffin & Bread, Chocolate Muffin & Cake, Pumpkin Muffin & Bread Variety Pack, 3 Count (Packaging May Vary) 4.5 out of 5 stars 2,076 $23.35 Thanks so much for the wonderful review. Canned pumpkin isn’t ‘wet’ so your homemade version should not be either. All the best! Do you recommend using a bit more baking powder to help fluff them up when using the whole wheat mix? This recipe is part of my monthly #HACKED series that shows you vegan food hacks & cooking hacks to make life easier for you! Once you try it, come back and leave me a comment below with your feedback and star rating! Pumpkin Spice Muffins Using Cake Mix | TWO ingredients! Hi Jade, I really don’t know how that would impact the recipe, it may work, but I can’t say for sure! ; Whole wheat flour: For best results, use 1 cup of whole wheat flour and 3/4 cup of white flour. Add in your flax egg. Or place in a freezer bag. And obviously, if you want, you can add frosting and or even sprinkle cinnamon! Prepare a flax egg by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy. Yum! This website uses cookies to improve your experience. I saw this recipe and I was wondering if it would be good to sub the brown and white sugar for an equal amount of date paste? This is definitely something you could make for non vegans and they would love it and never know the difference. Press as much air out of the bag as possible before freezing. I made a double batch and froze the extras. Easy to make and delicious! Delicious! Next, you want to add your cake mix into a bowl with a hand mixer, or use a stand mixer, and add the pure pumpkin puree. Mix it all together! Thanks so much for sharing this recipe ✨, So happy to hear that Raechel! ★☆ Spray a muffin tray with non-stick spray and set aside. They turned out a bit dense, which is delicious, but the tops fell flat when cooling! Store these muffins in an airtight container for up to 3 days on the counter. Find out more about me here. To freeze, wrap each muffin securely in foil or plastic wrap. The batter will be thick. This moist and pumpkin spice flavored muffin recipe is the easiest muffin recipe you will ever bake! , I made this yesterday without the pecans but added powdered sugar to top soooo delicious. A quite surprising amount of excess water will drip off from freshly made pumpkin purée. Or store in the freezer for up to 3 months. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Simply delicious! Made this (using a gluten-free flour mix) twice now, once subbing butternut squash for pumpkin and once with kabocha squash. subscribe to get new recipes delivered via email: These muffins are easy to make and are made with a few basic ingredients! Store in an airtight container on the counter for up to 3 days. To freeze, wrap each muffin securely in foil or plastic wrap. Stir the dry ingredients into the wet ingredients until just combined. Allow the muffins to cool completely. Hi Suzie, coconut sugar should work as it is also a granulated sugar, I would not use a liquid syrup though. These sound great. We’ve tested these with canola oil as well and it works great. ★☆ Did you know that you can make super easy 2-ingredient vegan pumpkin spice muffins using boxed cake mix? I used homemade pumpkin pie spice because I like the control it gives you on how pronounced you want the flavor to shine through.This is a light and moist muffin thats perfect for breakfast, snacking….or even dessert. Save my name, email, and website in this browser for the next time I comment. Press as much air out of the bag as possible before freezing. , New favorite pumpkin muffin recipe. You will find full instructions and measurements in the recipe card at the bottom of the post. Oil-free: Substitute the vegan butter with an equal amount of applesauce. Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy. You guys must try this orange creamsicle cake recipe & let me know what you think! I’m really loving your recipes! If I have no coconut oil, can I replace with vegetable oil? Never miss a video by clicking here to Subscribe to my Channel. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Sounds delicious! Either way, this is a FANTASTIC base recipe–moist and with a great rise. If you want to view or print the recipe card, just scroll down for the full list of ingredients and simple instructions on how to make this delicious vegan pumpkin spice muffins recipe.

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