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.

From www.kblog.lunchboxbunch.com

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