Vegan Pumpkin Muffins

It’s that time of year.  Leaves changing, chill mornings and frost on the grass.  So it’s only fitting to bring on the pumpkin recipes.  These are a staple in our home.  Not to mention I always have the ingredients on hand.  Bring the smell of warmth, fall and the holidays into your home by whipping up a batch of these Vegan Pumpkin Muffins.

Vegan Pumpkin Muffins

2 cups Unbleached All-Purpose Flour

1 Tbsp. Baking Powder

1/2 tsp. Baking Soda

1 cup Turbinado (or other unrefined sugar)

1/2 tsp. Salt

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Ground Ginger

1/1 tsp. Cloves

1 1/4 cups Puréed Pumpkin

1 chia egg*

1/2 cup Nondairy Milk (I use almond milk)

1/3 cup Neutral flavor Oil (I use Coconut)

2 Tbsp. Molasses

1/3 cup Golden Raisins (optional)

1/3 cup Chopped Walnuts (optional)

*chia egg=1 tsp ground chia seeds + 3 tbsp water whisked together

Preheat oven to 375°F and lightly grease a muffin pan.

In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices. In another bowl, whisk together the pumpkin, chia egg, milk, oil, and molasses. Pour the wet ingredients into the dry and mix. Spoon the batter into the muffin pan, filling each cup to the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

(P.S. We ate the muffins so quickly I couldn’t even get a picture 🙂

As always, it is my prayer that you’ve been Inspired To Live Fully!