Whole Wheat Vegan Pumpkin Muffins
Ingredients
-
1 ¾
cups
whole wheat pastry flour
-
1
cup
organic cane sugar
-
2
tsp
cinnamon
-
½
tsp
ground ginger
-
½
tsp
nutmeg
-
¼
tsp
cloves
-
¼
tsp
allspice
-
1
tsp
baking soda
-
½
tsp
fine sea salt
-
1
15 oz can
pumpkin puree
-
½
cup
non-dairy milk
-
¼
cup
avocado oil or melted coconut oil
Instructions
- Preheat the oven to 400°F and grease a muffin tin.
- In a large bowl, whisk together the flour, sugar, spices, baking soda, and salt.
- In another bowl, whisk together the pumpkin, non-dairy milk, and oil.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Spoon the batter into the muffin tin, filling almost to the top.
- Bake for about 23 minutes or until a toothpick comes out clean.
- Allow the muffins to cool on a rack before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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