Vegan Ginger Pumpkin Spice Mini Muffins
 
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Make these easy vegan ginger pumpkin spice mini muffins for a perfect bite-sized treat.
Author:
Recipe Type: Dessert and Snack
Cuisine: Vegan Dessert and Snack
Yield: 24
Ingredients
  • 2 cups canned pumpkin
  • ⅓ cup apple sauce
  • ½ cup unsweetened plain almond milk
  • ¾ cup coconut sugar (1/2 cup if want less sweetened mini muffins)
  • 1 cup spelt flour
  • ¾ cup teff flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt (Optional). If using, recommend: Celtic sea salt or Himalayan salt)
  • ¼ tsp ground cumin
  • ¼ tsp ground cardamom
  • 2¼ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¾ tsp ground ginger
  • ¼ tsp cloves
Garnish (Optional)
  • Nuts and/or dried fruits
Instructions
  1. Preheat oven 375 degrees
  2. Lightly grease mini muffin pan. If you have a good non-stick pan, you can skip this step.
  3. Mixing bowl: Add pumpkin, apple sauce, almond milk and coconut sugar. Mix until ingredients combined.
  4. Mixing bowl: In another bowl, sift your flours. Add baking powder, baking soda, salt, cumin, cardamom, cinnamon, nutmeg, ginger and cloves. Mix and add to bowl with wet ingredients.
  5. Gently stir all ingredients until combined. Hand stirring/mixing is fine for this recipe.
  6. Fill mini muffin pan with batter. I used a 24 mini muffin pan.
  7. Top with garnish: Optional. Walnuts or dried fruit. Top the mini muffins with garnish of your choice. I especially like the walnuts because they add a healthy toasted crunch.
  8. Bake at 375 F for 18-22 minutes (may be sooner or later depending on your oven). Test with cake tester at 18-20 minutes to make sure you don't overbake since they generally need less time that regular sized muffins.
  9. Cool on cooling rack (recommended) and enjoy these vegan mini treats!
Notes
Enjoy these mini muffins with your favorite cup of tea or herbal tisane!
Recipe by True Forage at https://trueforage.com/vegan-pumpkin-ginger-spice-mini-muffins/