I’d say muffins are my thing, because this vegan pumpkin muffins recipe is the 23rd muffin recipe on my blog! So, you might also call it a muffin blog 🙂 Just kidding!
Watch tutorial video further down!
I’m so into muffins, because they make an excellent go-to snack that are easily made in big batches and then frozen to be conveniently grabbed whenever needed.
Last year, when I started vegan Candida diet, I created the first pumpkin muffins recipe suitable for Candida menu plan. Needless to say, they turned out super yummy! However, this time I wanted my pumpkin muffins to have chocolaty flavour. Therefore, I added carob and cocoa for comforting and hearty chocolate taste without compromising with wholesomeness.
I still remember the times when I thought of muffins as something you could only eat very rarely and feeling guilty afterwards. Instead, when using wholesome ingredients, muffins can actually be healthy food to be enjoyed every day. Thus, my vegan pumpkin muffins recipe uses whole grains instead of refined ones and pumpkin puree instead of oil or butter.
Furthermore, the recipe doesn’t include refined sugar, but birch xylitol, which can also be substituted with other natural sweeteners. I only use xylitol or stevia not to risk with getting Candida overgrowth again.
To sum it up, my chocolaty pumpkin muffins recipe is vegan, plant-based, gluten-free, oil-free, low-fat, refined sugar free and Candida diet friendly (not for those on the cleanse though).
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My chocolaty pumpkin muffins recipe is vegan, plant-based, gluten-free, oil-free, low-fat, refined sugar free and Candida diet friendly (not for those on the cleanse though).
- 80g (2.8oz) unroasted buckwheat flour
- 80g (2.8oz) oat bran
- ¼ tsp. Himalayan salt
- 1 tsp. cinnamon
- 2 tsps. aluminium free baking powder
- 2 tbsps. carob powder
- 1 tbsp. cocoa powder
- 1 tbsp. xylitol (see tips)
- 1 tbsps. poppy seeds
- 200g (1 cup) of pumpkin puree (see tips)
- 155g (5.5oz) plant milk (see tips)
- 100g (1 cup) grated zucchini
- In a bowl whisk together all dry ingredients.
- Next, add pumpkin puree and plant milk. Mix until well incorporated.
- Then, stir in grated zucchini. Finally, divide batter between 6-8 muffin moulds and garnish with dark chocolate chips or chopped dark chocolate (optional).
- Bake at 175°C for 33-35 minutes (6 muffins) or 30-33 minutes (8 muffins).
One cooke (⅛ of the recipe) of recipe has 8.2 GL points.
Nutritional info (⅙ of the recipe): 132 kcal, 17.8g carbohydrates (81.7% of calories), 2.77g fats (18.9% of calories), 5.62g protein (17% of calories), 6.79g fibre and 10.9 GL (glycemic load) points.
- Method: Baking
- Serving Size: ⅛ of the recipe
- Calories: 99 kcal
- Fat: 2.08g
- Carbohydrates: 13.3g
- Fiber: 5.09g
- Protein: 4.21g
Keywords: vegan pumpkin muffins
How to make homemade pumpkin puree
- First, cut pumpkin into smaller cubes and pour them into a pot or saucepan.
- Next, add a bit of water and simmer covered until the pumpkin is cooked (10-15 minutes). Add water if necessary.
- Finally, puree with immerse blender.
- In the end, should there be any leftovers, transfer it into jars and store in refrigerator.
Tips on my pumpkin muffins recipe:
- First, you can use more (or less) xylitol, depending on how sweet your pumpkin is and which plant milk you have.
- Alternatively, use any sweetener you like (if not on Candida diet) – date paste, coconut nectar/sugar, maple or agave syrup etc.
- Next, use any winter squash you like or have in hand. I prefer butternut squash for its sweetness and thick texture.
- Finally, remember that you’d most probably need to add more of the sweetener, if you use naturally NOT sweet plant milks (almond, hazelnut, soy, quinoa, millet, hemp).
Disclaimer: the recipe contains links to products that I recommend and that meet my requirements.