Delicious Vegan Pumpkin Muffins recipe

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Ingredients

cooking spray
2 cups whole wheat flour
5 tablespoons coconut sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup pumpkin puree
2 tablespoons pumpkin puree
½ cup applesauce
½ cup cashew milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Nutrition Info

114.1 calories
carbohydrate: 23.6 g
cholesterol: : -
fat: 1.8 g
fiber: 3.5 g
protein: 3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 319.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.

  2. Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.

  3. Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture, mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.

  4. Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.

Recipe Yield

1 dozen muffins

Recipe Note

These vegan pumpkin muffins are something special! Wholesome, low in fat and sugar, with a gluten-free option. Perfect baking project for cold winter days with a cozy blend of warming spices.

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