Vegan Pumpkin Muffins
Dry Ingredients:
- 2 cups spelt flour
- 1 tsp salt
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1/2 cup sucanat (or brown sugar)
Wet Ingredients:
- 1 1/4 cups pumpkin puree (canned, unsweetened)
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- 1/4 cup maple syrup
- 1 flax egg (1 Tbs ground flax seed + 3 Tbs water)*
- 1/3 cup applesauce
- 3 Tbsp coconut oil, melted (optional)
Directions:
Combine the dry ingredients in a large mixing bowl. Fold in the wet ingredients. Pour the batter into 12 lined muffin tins. Bake at 350 degrees for 20-25 minutes or until the outside is toasty to touch and the inside is baked through. Allow to cool. Store at room temperature for a day, or in the refrigerator for a few days.
*Here is a great tutorial on how to make a successful flax egg. Note: you can use a regular egg instead, if not vegan.