Vegan Pumpkin Muffins
Vegan Pumpkin Muffins (no fail)
These amazing muffins have never failed, they always come out huge and delicious, full of flavour with tons of seeds, nuts (and usually, chocolate chips).
Ingredients
- 1½ Cups All Purpose Flour
- 1/2 Cups Light Rye Flour
- 1 Cup Light brown sugar not packed
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Cloves
- 1½ Cup Pumpkin Puree
- 1/4 Cup Melted coconut oil or Vegetable oil
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Plant Milk
- 3 Tbsp Granulated Sugar optional to increase sweetness
- 1 Flax egg 1 Tbsp flaxseed meal + 3 Tbsp hot water
- 3/4 Cup Mix of nuts, seeds, chocolate chips chia seeds, pumpkin seeds, walnuts chopped, mini chocolate chip, coconut , hemp hearts
Notes
- Preheat the oven to 350°F . Prep muffin tray with reusable muffin cups or non-stick spray
- Mix flour with the brown sugar (and white sugar, if using), baking soda, baking powder, salt and spices.
- Prepare your flax egg by mixing 1 Tbsp of ground flaxseed meal with 3 Tbsp of hot water. Let sit for a few minutes.
- Add the pumpkin purée, oil, milk and apple cider vinegar to the dry ingredients.
- Add your flax egg.
- Mix together with a spoon until well combined, fold in the seeds/nuts.
- Batter will be quite thick.
- Divide the batter evenly muffin tray- they will be full.
- Bake in the oven for 25 minutes or until baked through.
- Allow the muffins to cool for a few minutes before transfering them to a wire cooling rack.