Vegan Pumpkin Muffins with Fall Spices
Ingredients
- 1 3/4 cup whole wheat pastry flour
- 1/2 cup coconut sugar or dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 cup pumpkin purée
- 1/4 cup coconut oil
- 3 tablespoons maple syrup
- 1/2 tablespoon vanilla extract
- 3 tablespoons water
- Your favorite seeds and nuts for topping
Preparation
Preheat oven to 350 degrees.
In a bowl, mix the pumpkin puree, spices, extract and water.
In a separate bowl combine the flour, baking soda and baking powder. Fold in the dry ingredients, do not over mix.
Pour the batter into muffin cups with 1/3 cup of batter in each. Top with seeds and bake for 20-25 minutes until a toothpick comes out dry. Allow to cool.
