Vegan Pumpkin Muffins for Fall Breakfast
Ingredients
Dry
- 2 1/2 cup oats
- 3/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon ginger
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet
- 1 1/2 cup pumpkin purée
- 3/4 cup almond milk
- 1/4 cup unsweetened applesauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
Preparation
Mix all dry ingredients together.
Mix all wet ingredients together.
Mix both wet and dry together.
Bake at 375 degrees for about 20 minutes.
Top with pecans and enjoy.