Description
Quick and easy staple vegan Pumpkin Muffin packed with real pumpkin!
Ingredients
Units
Scale
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tbsp ground flax
- 5 tbsp water
- 1 1/4 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup almond milk
- 1/2 cup oil
- 1 tsp vanilla extract
Instructions
- Combine the ground flax and water. Set aside.
- Combine the flour, salt, baking powder, baking soda, and spices to a large bowl then whisk together until combined and set aside.
- Add the oil, almond milk, flax eggs, vanilla, granulated and brown sugars to a large bowl then whisk together. Add in the pumpkin puree and mix once more until smooth.
- Pour the wet into the dry and mix until just combined.
- Transfer the batter to your lined muffin tin filling each paper about 3/4 the way up.
- Bake at 425F for 5 minutes then reduce temperature to 350 and bake an additional 15-20 min or until a skewer inserted in the center comes out clean.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cuisine: Breakfast