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Vegan Pumpkin Muffins on plate
14
Sep

By: Karen Webster

dessert recipe vegan

(Makes 12 muffins)

Ingredients (original ingredients in parentheses): 

  • 1 1/2 c all-purpose flour 
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp allspice
  • 1 1/4 c sugar
  • 1/2 c vegetable oil
  • 2 flax eggs (lightly beaten eggs)
  • 1/2 c almond milk (milk)
  • 1 can pumpkin purée (1 cup)
  • 1/2 c pumpkin seeds

Optional

  • 1/2 c chopped walnuts 
  • 1/2 c raisins

Directions:

  • Toast pumpkin seeds in a dry skillet on medium heat.  Set aside. 
  • Combine all of the dry ingredients in a bowl (except the pumpkin seeds, walnuts, and raisins).  
  • Carefully stir in the wet ingredients. 
  • Fold in walnuts and raisins. 
  • Spoon mixture into a muffin tin.
  • Sprinkle toasted pumpkin seeds on top. 
  • Bake at 350 F for 20 minutes. Test with a toothpick. 
  • Enjoy!

Recipe adapted from “500 cupcakes” by Fergal Connolly

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