When is pumpkin season? I’m not quite sure but I feel like it’s close and it’s never too early to start preparing recipes that highlight fall flavors, and these Pumpkin Carrot Muffins do just that.
Woo! Healthy breakfast fun time!
This is not the first muffin recipe I’ve posted if you are new to the blog. If you’ve been following along, you know that I LOVE muffins.
In fact, the most popular recipe on my blog is a muffin recipe.
When it comes to breakfast time, muffins are definitely a go-to.
They are quick to make.
They freeze well.
They are highly customizable.
and they are so frickin’ yummy!
Because of the pumpkin and the carrot, just one of these muffins can provide around half of your daily intake of vitamin A. I think that’s pretty impressive.
They also are whole-grain and oil-free so they won’t weigh you down!
This recipe does have a fair bit of sugar, but still less than traditional muffins and they come in around 120 calories a piece. Not too shabby.
If you wanted to treat yourself after a week of clean breakfasts, throw in some chocolate chips! I do.
Actually I usually eat two muffins for breakfast. One with chocolate chips and one without. That’s what I call a balanced diet.
If you are looking for another recipe like this that’s more suitable for a dessert, check out my chocolate chip carrot cake donuts. They are soo good!
If you make these muffins comment, rate it, and tag me @sippingonsoy with the hashtag #sippingonsoy on Instagram or Twitter so I can see what you guys cook up! Seriously I love seeing what you guys make.
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Bye, friends! Until we bake again!
Healthy Vegan Pumpkin Carrot Muffins
- 1 cup unsweetened soy milk + 1 tablespoon Apple Cider Vinegar
- 1 cup finely grated carrot
- 1/2 cup pumpkin or sweet potato puree
- 1/2 cup brown sugar packed
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- Optional mix-ins: chopped dates oats, chocolate chips, walnuts (I'd do about 1/3-1/2 cup of mix-ins per batch)
Pre-heat oven to 350 degrees Fahrenheit and grease of line standard muffin pan.
Combine soy milk (or another high protein plant milk) and apple cider vinegar and set aside.
Combine dry ingredients in a large bowl and mix together well.
Add wet ingredients to the same bowl, adding the curdled soy milk last.
Mix until just combined and add in mix-ins, if desired.
Divide batter evenly between 12 muffin tins and bake for 18 minutes or until a toothpick inserted comes out clean.
Enjoy with a glass of non-dairy milk!
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