Recipe: Vegan Pumpkin Spice Muffins

Vegan Pumpkin Spice Muffins

  • Servings: 8
  • Difficulty: easy
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Here’s what you’ll need:

1 cup whole-wheat pastry flour
¼ cup lightly-packed brown sugar
1 tsp. baking powder
½ tsp. baking sodaVegan Pumpkin Spice Muffin
2 heaping tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
½ tsp. ginger
dash of salt (¼ of a tsp. or less)
¼ cup coconut oil, melted
½ cup unsweetened almond milk
½ cup pumpkin puree
1 tsp. vanilla
1 tsp. pure maple syrup

Makes 8 delicious muffins

  1. Preheat oven to 350°F. Prepare your muffin pan with non-stick cooking spray.
  2. In a medium bowl mix together all of the dry ingredients (whole-wheat pastry flour through salt). Set aside.
  3. In a smaller bowl combine the coconut oil, almond milk, pumpkin puree, vanilla, and pure maple syrup.
  4. Return to your medium bowl with the combined dry ingredients. Pour in the wet ingredients (mixture will be thick) and stir until well combined.
  5. Use a spoon to scoop muffin mixture into each individual muffin well, filling each about half to three-fourths full. Muffins will rise slightly when baking.
  6. Bake 16 minutes or until center is cooked through (test using a toothpick). Remove from muffin pan and let cool on a wire rack.

Buon appetito!

See entire post with this recipe here.

One thought on “Recipe: Vegan Pumpkin Spice Muffins

  1. Pingback: Vegan Pumpkin Spice Muffins | Ironwoman Diary: Destination Finish Line

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