It’s fall!! The air feels crisper, the days are getting shorter. And that my fellow humans, means it’s time to make fall flavored treats!! 🥳🍁🧡🖤🎃
These Vegan Pumpkin Spice Muffins are perfect for breakfasts, hanging out with friends, or just a little something sweet to brighten up your day. They’re also easy to make, and they freeze exceptionally well.
Ingredients:
1/2 c vegan butter
1 1/4 c pumpkin puree
1 tsp ground flaxseed
2 tbsp warm water
1 tsp vanilla extract
2 c flour
1 c sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp pumpkin pie spice
Directions:
Heat your oven to 350 degrees F
Line your muffin tins with non stick cooking spray or muffin liners
In a small bowl, whisk together the ground flaxseed with the warm water, and set aside for 5 - 10 minutes or until it’s gelled
In another bowl, melt the vegan butter (I recommend melting it for no longer than 30 seconds or until half the butter is melted. You can mix the melted and not fully melted butter until it is completely melted. This will help you to have melted but room temperature butter which is what you want.)
In a stand mixer or a mixing bowl, add the melted butter and pumpkin puree and mix until well combined
Combine the flaxseed egg and vanilla extract with the melted butter and pumpkin puree and stir until well combined
Stop the mixer, and add in the flour, sugar, salt, baking powder, cinnamon, nutmeg, ground ginger, ground cloves, and pumpkin pie spice
Mix until the batter just comes together
With a spoon or scoop of some kind, portion the batter into the muffin tins
Bake for 12 - 15 minutes or until a toothpick inserted comes out clean
Let them cool for about 10 minutes on a cooling wrack in the muffin tray, and then transfer them to a cooling wrack and leave for another 15 minutes or until completely cooled
Keep in an air tight container in the fridge for a few weeks, or keep in the freezer for a few months
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