Vegan Pumpkin Muffins


These vegan pumpkin muffins can be made with gluten-free, whole wheat or all-purpose flour. Naturally sweetened with maple syrup and covered in cinnamon sugar!

Cook Time: 30 min

Ingredients
For the donut holes:
3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of this Gluten-free 1-to-1 Baking Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup (56 grams) coconut oil, melted or canola or olive oil
1/2 cup (120ml) maple syrup
3/4 cup (182 grams) pumpkin puree, room temperature

For the cinnamon sugar coating (the butter actually isn't needed! See post for more details):
1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
1 teaspoon ground cinnamon
2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 1


Directions
  1. Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
  2. ..........

Please visit texanerin.com for full directions

0 Response to "Vegan Pumpkin Muffins"

Post a Comment

Popular Posts

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel