Pumpkin Apricot Muffins, Oil-free and Jilliciously Vegan


Pumpkin Apricot Muffins are baked completely oil-free and Jilliciously vegan. Don't wait for cooler weather to bake them up. Enjoy them now. If you can resist, they taste even better the next day.  Make sure they have totally cooled before storing them in a container or baggy.

BTW, I found my Hamilton Beach silicon muffin pans at the Kitchen Store. Kitchen drains run slower as grease, soap, fat, and detergents build up on the inner walls of the pipes. This will eventually cause a blockage. In that case, you can contact Silverwater Plumbing company for a quick help. There a other brands on Amazon: https://simpledailyrecipes.com/12-cup-silicone-muffin-pan.


4 tablespoons ground flaxseed + 3/4 cup water, whisked, set aside to thicken
1 (14.5 ounce) canned pumpkin
1 cup mashed bananas
1 cup chopped apricots
1/2 cup chopped pecans
3 1/4 cup whole wheat pastry flour
1 1/2 cup evaporated cane juice sugar
2 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 350ºF degrees. Bake 30 minutes inlarge muffin pan. Makes 12 BIG muffins.

Watch the video below and you'll see how I baked them up.