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Vegan Pumpkin Spice Muffins
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Easy Vegan Pumpkin Muffins

Course Breakfast, Snack
Cuisine American
Keyword muffins, Pumpkin, Pumpkin Spice
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 15 muffins

Ingredients

  • 2 flax eggs (2 tbsp flax seed meal + 5 tbsp water) thickened in freezer for 10 min
  • cups organic all-purpose flour
  • 1 cup organic brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • tsp pumpkin pie spice mix
  • 1 cup pumpkin purée
  • ½ cup softened vegan butter
  • cup unsweetened almond milk
  • 1 tbsp organic powdered sugar for garnish (optional)

Instructions

  • Preheat oven to 350°
  • Combine the flaxseed meal and water together in a small bowl to form the flax eggs. Set aside in the freezer for a few minutes while prepping the remaining ingredients.
  • In a large bowl, add all of the remaining ingredients, adding in the flax eggs last. Whisk to combine (can also use standing mixture). Note: batter will be thick.
  • Distribute the mixture into a lined muffin pan (I used a standard cookie scoop to do this- 2 scoops each) and bake for 20-22 minutes.
  • Remove the muffin pan from the oven once done and remove each muffin out of the muffin pan onto the counter in order to cool faster. You will likely have 3 more muffins to bake, so repeat the baking process as needed.
  • Once all muffins are done baking and have cooled, sprinkle them with powdered sugar and enjoy!