Saturday, November 17, 2012

Pumpkin Spice Muffins

It wouldn't be quite Thanksgiving season without pumpkin spice muffins, now would it?? Unfortunately my regular recipe  calls for eggs which is a true vegan no. Thankfully? This new recipe has no dairy or eggs and also baked up as cute muffin tops! I just scooped the leftover dough with my cookie scoop and baked on parchment paper at the same temp and time. 

Vegan Pumpkin Spice Muffins

1 3/4 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp each, nutmeg and cloves
1 tsp cinnamon
1/4 tsp ground ginger
1 small banana, mashed well
1/4 cup melted coconut oil
1/2 cup rapadura or brown sugar
1 tsp vanilla
1/2 cup almond milk
3/4 cup pumpkin puree

Mix dry ingredients minus the sugar in one bowl. Mix all the wet ingredients plus brown brown sugar in another bowl. Gently combine the two bowls together. Lightly oil your mini muffin pan and fill with batter tp the tops. Bake on 350 for 10 minutes or until toothpick in the center comes out clean. Cool. Store in airtight container. Makes 24 mini muffins + 5 "muffin tops"... 

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