Fasting Friendly Pumpkin Muffins

These Pumpkin Muffins are vegan and a great option for Coffee Hour, as the recipe can be easily doubled or tripled to make a large batch. They also freeze very well if you are making them ahead of time for your family or a gathering.

Super Easy Vegan Pumpkin Muffins

These super-easy pumpkin muffins are delicious, and you won’t even notice they are vegan. These muffins are best for oil days as they do contain some oil.

I have used both melted coconut and avocado oil in them, and they have turned out amazing each time.

The recipe as written will make about 12-14 muffins, depending on how full you fill your muffin cups. However, this recipe is very easy to double to triple, so you can make a large batch, which is perfect for sharing at your church’s Coffee Hour, holiday gatherings during Nativity, or even just snack prep for your freezer.

How to Store Frozen Orthodox Fast Friendly Muffins

Once you’ve baked your muffins and let them cool completely, they can be served or stored away until you need them. These will keep fresh on the countertop in an airtight container for a few days or in the fridge for up to a week or two.

But if they also do fantastic in the freezer. I place them all in a single layer on a large tray and place them in the freezer just long enough for them to freeze solid.

Then, once they are frozen, you can pull out the tray and put them in some thick freezer bags and place them back into the freezer. These will last a couple of months in the freezer that way.

You can pull them out as needed and just let them thaw on the counter or in the fridge. They will still be moist and fresh and taste amazing even after being frozen.

One thing to note is that the tops might be slightly sticky as they defrost, so be sure they are not stacked on each other, or they might stick together a bit.

Yield: 12-14 muffins

Orthodox Fasting Pumpkin Muffins

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These muffins are delicous and a great fast friendly snack or Coffee Hour treat. They are perfect make ahead and freeze.

Prep Time 20 minutes

Cook Time 22 minutes

Additional Time 15 minutes

Total Time 57 minutes

Ingredients

• 15 ounce can pumpkin puree
• 1/3 cup melted coconut or avocado oil
• 1/2 cup plant milk of choice, unsweetened
• 1 1/4 cups brown sugar, packed
• 1 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger

Optional Topping Ingredients

Toggle ingredient group

• 1/2 cup of all purpose flour
• 1/4 cup of oats
• 2 to 3 tablespoons of melted oil
• 3 tablespoons of raw pumpkin seeds, optional

Instructions

1. In a large bowl, combin the pumpkin, your oil of choice, plant milk and the brown sugar. Mix these ingredients until well combined.
2. Next add in the flour, baking powder, salt and spices into the mixtures and mix the dry ingredients into the wet gently using a large wooden spoon or a mixer on low speed until just combined.
3. The batter is ready to bake now but if you want to take them to another level you can add the optional toppins. To do this combine all the dry topping ingredients into a small bowl and add in a couple tablespoons of melted oil. Mix it all until it looks like pea size crumbles.
4. Lastly fill the muffin cups at least 1/2 to 3/4 way full, depending on how big you want you muffins and top each one with a little of the crumble mixture.
5. Bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean.

About the author: Keri Bucci

I'm an Orthodox Christain that converted in 2020. I have attended SS George and Alexandra Orthodox Church in Fort Smith, AR the conversion. I'm married to my husband, Anthony, and we have one son, Nathanael. Anthony and I are the creators of the Let Us Attend Website as well as the Orthodox Christian Table over on YouTube. I have also had a food blog for 12 years called My Table of Three, where I share healthy recipes that include fasting recipes, low-carb & sugar-free recipes, and whole food recipes.