Print

Vegan Whole Wheat Pumpkin Bread Minis

Brighten up your fall tablescape with these deliciously spiced whole wheat pumpkin bread minis. These are great for Thanksgiving or anytime you find a can of pumpkin hiding in your pantry!
Course Breakfast, brunch, Snack
Cuisine American
Keyword muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 210kcal
Author Kathy Hester

Ingredients

Dry Ingredients

  • 4 cups whole wheat flour
  • 1 tablespoon plus 2 teaspoons ground cinnamon
  • 1 tablespoon baking powder
  • 2 teaspoon ground allspice
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients

  • 3 cups unsweetened nondairy milk
  • 2 cups packed brown sugar
  • 1 1/2 cups pureed pumpkin about 1-15 ounce can
  • 1/2 cup mild oil or substitute applesauce or extra pureed pumpkin
  • 1/4 cup ground flaxseed
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 350 degrees and put muffin liners in a 12 muffin pan. or oil your mini pumpkin pan.
  • Mix the dry ingredients in a large mixing bowl and set aside.
  • Mix the wet ingredients in a smaller bowl and then pour the wet ingredients in the dry.
  • Mix thoroughly and divide the batter to fill 24 muffins or mini pumpkins.
  • Bake for 18 to 22 minutes or until a toothpick comes out clean.

Nutrition

Calories: 210kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Sodium: 116mg | Potassium: 237mg | Fiber: 3g | Sugar: 19g | Vitamin A: 50% | Vitamin C: 3.5% | Calcium: 9.8% | Iron: 7.9%