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
Ingredients
- 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)
Instructions
- 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.
Notes
Nutritional info is approximate.
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KELS
March 4, 2018 at 3:34 pmI suppose we are out of pumpkin season, but I just made these and they are awesome. I prefer a smaller muffin, and got 18 out of the batch. I pretty much followed the directions, using the applesauce. Delicious. Will definitely make again as I have another cup of pumpkin. Then I guess I will be done with pumpkin for a while. 🙂
Love your site Susan! I have been reading and following you for years. Your Easy spinach and mushroom lasagna is a staple in our house! I appreciate that most of your recipes use readily available ingredients and are easy to follow. Thank you!
bhavani
October 14, 2018 at 3:08 pmMuffins are in the oven. They look fantastic. The batter was very tasty. I’m looking forward to having these for dessert tonight. thanks for all your great recipes – love the spices.
Patti
November 5, 2018 at 3:08 pmThis muffins are the bomb. Have been making them for a few years now. Highly recommend!
Maggie
December 31, 2018 at 7:25 pmI’ve made these many times with applesauce in place of Lighter Bake…but today I was out of apple sauce. I went rummaging in the pantry for anything that might work instead and found a long-forgotten can of peaches. Hm. Would it work? No clue–only way to know is to try! I blended the peaches with a few soaked dates. I used a flax/chia egg in place of Ener G too.
The result? Perfect muffins!!! Apparently, blended canned fruit can be a stand in for Lighter Bake. (The peaches actually gave these muffins better flavor than the apple sauce I’ve used in the past). So…don’t be afraid to improvise — the recipe holds up to some substitutions very well!
Kay Fountain
August 24, 2019 at 6:07 pmHi. Have you tried making these with sweet potato? Just wondering if it’s a good substitute.
Susan Voisin
August 24, 2019 at 7:59 pmI think sweet potatoe would be great.
Mark G
November 1, 2019 at 2:20 pmJust made a batch of these and OMG! I shared them with some of my neighbors and everybody loved them. I even got a couple of request for the holidays. The only thing that slowed me down was making the prune puree. I used 1/2 cup. I also backed off on some of the sugar.
Cherie
December 1, 2019 at 3:23 pmThese are very good. I did get a muffin with a taste of baking powder or ener g egg replacer not sure which. I thought I stirred everything up well. Any suggestions how to prevents this.
Janna
July 22, 2020 at 1:35 pmHi, was wondering if anyone has made these in a loaf pan rather than as muffins. And, if so, what adjustments would I need to make to cooking time and temp? Thanks!
Melanie
October 11, 2020 at 10:44 pmThese look really good, but following FORKS OVER KNIVES, we do not eat any all purpose flour. Please let me know if there is another whole wheat or other nut or oat or other non white all purpose flour which I can use instead. These sound great but all purpose flour is not going to work. Thank you!
Susan Voisin
October 12, 2020 at 12:38 amWhite whole wheat or whole wheat pastry flour is going to be your best options. You may need a little more liquid if the batter seems too stiff.
Kim Baker
October 12, 2020 at 4:05 pmah, Susan,these are amazing. I make another on a regular basis, but this is a wonderful second. I used delicata squash, white whole wheat flour instead of AP and applesauce. I am thrilled,as always, with you gifted offerings! Thank you!
Joan
February 7, 2021 at 3:57 pmOut of pastry flour… what portions should I use of all purpose/ WW?
Susan Voisin
February 7, 2021 at 8:27 pmUse the same amount of unbleached white all purpose flour. For whole wheat, use 1 tablespoon less.
eliz
October 26, 2021 at 10:46 amHave you tried using flax egg for the egg replacer? Thank you