Cranberry Stuffed Pumpkin Muffins (vegan, gluten free)

Woooo pumpkin + cranberry is my new favorite thingggg since that oatmeal yesterday!

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Current goal: understanding how to bake with plant-based protein powders. So first I’m focusing on rice protein. Today I made some cranberry stuffed pumpkin muffins. Kinda sorta really love this texture!!

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Cranberry Stuffed Pumpkin Muffins

Makes: 8 muffins

  • 1 cup canned pumpkin purée
  • 1 cup baking stevia
  • 1 cup ground flax meal
  • 1/2 cup buckwheat flour
  • 2 scoops brown rice protein (30 g total)
  • 3 TBSP unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 tsp baking soda
  • 1/4 cup organic whole cranberry sauce

Preheat the oven to 375 F. Mix everything except for the cranberry sauce (should be thick, but if TOO thick, add a wee little water). Spray a cupcake pan with nonstick spray and divide the batter between 8 cupcake molds. Create a crater inside the middle of each muffin, and add 1/2 tbsp of the cranberry sauce into the crater of each muffin. Bake at 375 F for 16-20 mins.

1 muffin: 130 cals; 5 g fat, 16 g carbs, 8 g protein

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