The only fat in these delectable pumpkin muffins comes from the walnuts. They’re sweet and spicy and surprisingly rich.
The first time I made these muffins, I was worried because they contain molasses and I thought I didn’t like molasses. Wrong! I love molasses in these delectable pumpkin muffins. It gives them a dark richness and amplifies the spiciness of the cinnamon and nutmeg.
The second time I made them, I was confident that they would be a hit with my two guests, who are not used to either vegan or low-fat baking, and this time I was right. They loved them! No one noticed that they were completely oil-free.
The recipe is Mary McDougall’s, and it comes from The Starch Solution by Dr. John and Mary McDougall. I’m thrilled that the McDougalls gave me permission to share the recipe with you because this will be my go-to recipe for pumpkin muffins from now on. They’re sweet and rich and perfect for celebrations and special occasions. But be careful–they’re not sugar free and they are addictive.
Be sure to check out Dr. McDougall’s website and like his Facebook page for more great recipes. Find out more about his program from The Starch Solution, available on Amazon in both hardcover and Kindle editions.
More Plant-Based Pumpkin Recipes
Check out my Pumpkin Spice Hot Chocolate for a ridiculously easy way to use the pumpkin left over from this recipe. And don’t miss my recipe file with over 35 pumpkin and winter squash recipes, all vegan and oil-free, of course.
Mary McDougall's Pumpkin Walnut Muffins
- 2 teaspoons Ener-G Egg Replacer
- 1 cup whole wheat pastry flour
- 3/4 cup unbleached all-purpose flour
- 1/2 cup dark brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup coarsely chopped walnuts
- 1/4 cup raisins
- 1 cup canned pumpkin
- 1/2 cup Sunsweet Lighter Bake (see note below)
- 1/4 cup molasses
- 1/4 cup soy milk (see note below)
- Have ready a 12-cup standard-size silicone muffin pan or line a muffin pan with liners. (Susan's note: I used 15 silicone muffin liners.)
- Preheat the oven to 375ºF with a rack in the lower third of the oven. Whisk the Egg Replacer with 1/4 cup warm water in a small bowl until frothy, then set aside.
- In a large bowl, whisk together the whole wheat and all-purpose flours, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt. Stir in the walnuts and raisins.
- In a separate bowl, stir together the pumpkin, Lighter Bake (or apple sauce), molasses, and soy milk until no lumps remain. Add the reserved Egg Replacer. Stir this mixture into the flour mixture just until combined.
- Spoon the batter into the prepared muffin cups and bake for 30 minutes, or until they are golden and a wooden pick inserted in the center comes out clean. Set the pan on a rack to cool completely before removing the muffins from the pans.
Nutritional info is approximate.
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