Perfect Pumpkin Spice Muffins
Perfect Pumpkin Spice Muffins
4-6
Ingredients
Wet
- pumpkin/puree, ½ can
- plant-based milk of choice, 3/4 cup
- coconut oil, 1/4 cup melted & cooled
- maple syrup, 1/4 cup
- vanilla extract, 1/4
- 2 flax eggs (2:1 water to ground flax)
- evoo, avocado oil, or coconut oil for greasing
Dry
- oat or almond flour, 1 1/2 cups (grind up oats or almonds with a blender to create a flour)
- ground cinnamon, 1 tsp + some reserved on the side
- ground ginger, 1 tsp
- ground nutmeg, 1 tsp
- ground allspice, ½ tsp
- ground cloves, ½ tsp
- salt, ½ tsp
- baking powder, 1 tsp
Directions
Preheat oven to 350°.
Lightly grease a 9 or 12 cup muffin tin with oil.
In a large bowl, whisk coconut oil & maple syrup together.
Add flax eggs, whisk some more.
Combine pumpkin and plant-based milk, continue whisk.
Combine all dry ingredients in a separate bowl and mix together.
Add dry bowl to the wet. Whisk until well-combined and you have a thick creamy batter.
Pour batter into your muffin tin distributing evenly, about a quarter-half filled cup.
Sprinkle cinnamon on the top, if desired.
Enter into oven and bake for 20 minutes, or until completely cooked in the middle.
Allow to fully cool, preferably on a cooling rack for 20 minutes.
Carefully remove muffins from tin and enjoy! Refrigerate leftovers up to 5 days.