Vegan Pumpkin Muffins
Ingredients
The batter
-
2
cups
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
1
teaspoon
pumpkin pie spice
-
½
teaspoon
sea salt
-
1
cup
sugar (brown, cane, or coconut)
-
1
cup
pumpkin puree
-
⅓
cup
oil
-
½
cup
milk
-
2
tablespoons
vanilla extract (optional)
Toppings
-
to taste
oats or pumpkin seeds (optional)
Instructions
- Preheat the oven to 425°F (220°C) and prepare a muffin pan.
- Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and sea salt in a bowl.
- In another bowl, mix the sugar, pumpkin puree, and oil for 2-3 minutes, then add the milk and vanilla extract and mix for another minute.
- Combine the dry ingredients with the wet ingredients and mix until fully incorporated.
- Scoop the batter into the muffin cups and add any desired toppings.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (180°C) and bake for another 18-20 minutes.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
230
Total fat
9g
Total carbohydrates
41g
Total protein
3g
Sodium
306mg
Cholesterol
0mg
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