These healthy vegan pumpkin muffins are the perfect fall treat. Made with wholesome ingredients, they’re the perfect balance of sweetness and spice. These muffins are great for breakfast, as a snack or even for dessert. They’re easy to make and will impress anyone who tries them.
Ingredients:
1 can pumpkin puree
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp salt
1/2 cup walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together pumpkin puree, applesauce, maple syrup, coconut sugar and vanilla extract.
3. In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Stir in walnuts, if using.
6. Scoop the batter evenly into the muffin tin.
7. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these delicious vegan pumpkin muffins for breakfast, as a snack or for dessert. They’re easy to make, and they’ll impress anyone who tries them. Bon appétit!
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