Vegan Pumpkin Spice Muffins
I love Fall! Is it the beautiful shadows and light, slight cooling of temperatures (very slight here in Maui thus far), or warm spices associated with this time of year? I think it might be all of these reasons and more. These muffins start with a base of whole wheat pastry flour, cinnamon, ginger, nutmeg, allspice, and cloves and end with pumpkin, molasses, and maple syrup for a rich wholesome sweetness. These are excellent with a cup of coffee, tea, or a glass of almond milk.
Ingredients
- 1 T. Flax seed ground
- 3 T. Water
- 1 2/3 C. Whole Wheat Pastry Flour
- 1 t. Cinnamon
- 1/2 t. Ginger ground
- 1/2 t. Nutmeg freshly grated
- 1/4 t. Allspice ground
- 1/4 t. Cloves ground
- 1 t. Baking powder
- 1 t. Baking soda
- 1/2 t. Sea salt
- 1 C. Pumpkin purée not pumpkin pie filling
- 1/3 C. Unrefined coconut oil melted
- 3 T. Maple syrup
- 1/2 C. Brown sugar lightly packed
- 1/4 C. Molasses
- 1 t. Vanilla extract
- 1/3 C. Pecans raw
Instructions
- Preheat oven to 350 degrees F. Place muffin liners in pan.
- To make the flax "egg", mix the ground flax seed with the water. Let sit while you mix the rest of the batter.
- For the dry ingredients, mix the flour, spices, baking powder and soda, and salt in a large bowl.
- For the wet ingredients, mix the pumpkin purée, coconut oil, maple syrup, brown sugar, molasses, vanilla, and flax egg.
- Incorporate the wet into the dry ingredients just until combined.
- Fill muffin cups about three-quarters full and top with pecans.
- Bake for 20 minutes or until a toothpick comes out clean.
Notes
Substitution: 2 1/2 t. Pumpkin Pie Spice can be used instead of individual spices listed above.