These are currently my family’s favorite muffins—we can’t get enough! This version of pumpkin spiced gingerbread muffins is healthy: completely whole grain, oil-free, and vegan! Yes, it does have some refined sugar, but it also has mineral rich blackstrap molasses, which is one of the healthiest sweeteners.
The secret to the fluffiness of these oil free muffins is aquafaba (canned garbanzo bean liquid). I find that aquafaba is superior to every other vegan egg substitute (chia/flax eggs, powdered egg replacers, bananas, etc.). You’ll be amazed at how much these muffins rise and how perfectly soft they are, despite being low fat. These delicious muffins are bursting with pumpkin spice flavor. We have been enjoying them every morning with tea and they make for the perfect fall breakfast! I hope you enjoy these as much as we do!
•4 tablespoons aquafaba*
•1 cup pumpkin purée
•1/3 cup light coconut milk (other nondairy milk will work, but muffins may not be as soft and fluffy)
•2 tablespoons maple syrup
•1/2 cup packed brown sugar
•3 tablespoons blackstrap molasses
•1 2/3 cups (260 g) spelt flour (AP flour will work)
•1 tablespoon pumpkin pie spice
•1 teaspoon baking soda
•1 teaspoon baking powder
•1/2 teaspoon salt
•Chopped walnuts (optional)
**Recipe based on Oh She Glows’ muffins