These delicious and healthy vegan pumpkin muffins are naturally sweetened, easy to make and full of fall flavor. Only 55 cals per mini muffin!
This weekend was perfect! My mom and Nanny came to visit and spent Friday and Saturday night with Olive and I. (Isaac was out of town for the weekend.) Although they only live about 90 minutes away, I don’t get to see them as much as I’d like, so it was quite lovely getting to spend the weekend with them.
My mom cleaned our house (she’s amazing like that) and Nanny spent time watching the Hallmark channel — lots of Christmas movies. We also went shopping, out to lunch at P.F Changs, got our nails done and even had time to bake some muffins. And not just any muffins… mini vegan pumpkin muffins!!
Aren’t mini muffins the best? I’m a total sucker for anything miniaturized. Maybe that’s why I love Olive so much. 🙂
I tweaked my original vegan pumpkin bread recipe a bit to make these with less oil, less maple syrup, and coconut palm sugar instead of sucanat or brown sugar. This was my first time using coconut palm sugar. It made the batter a little lumpy but otherwise worked just as well as sucanat or regular brown sugar. I was a little nervous about cutting back on the oil so much, but the muffins turned out great – super moist and packed with pumpkin flavor.
While scooping the batter into the muffin pan, I decided to add some butterscotch chips to the batter. They were staring at me from the pantry so I thought, “Why not?”
It was a good idea…
Regular pumpkin muffins = breakfast.
Butterscotch pumpkin muffins…