These vegan pumpkin muffins are moist and tasty, and they're great for breakfast or a snack in the fall. They are made with healthy things like whole wheat flour, maple syrup, and pumpkin puree, and you can add your favorite nuts to make them crunchier.
Ingredients: 1 cup pumpkin puree. 1/2 cup maple syrup. 1/4 cup unsweetened applesauce. 1/4 cup almond milk. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans optional.
Instructions: Set the oven to 350F 175C and heat it up. Add the pumpkin puree, maple syrup, applesauce, almond milk, coconut oil, and vanilla extract to a large bowl. Use a whisk to mix the ingredients together well. Whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt should all be mixed together in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Be careful not to mix too much. You can add chopped nuts if you want to. Use paper liners or a little oil to grease a muffin tin. About three quarters of the way to the top of each muffin cup, spoon the batter into it. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through.
Prep Time: 15 minutes
Cook Time: 20 minutes
Asaur
