Vegan Pumpkin Muffins

Craving a pumpkin spice latte but do not want to leave the house? Try out this tasty treat and make yourself a warm batch of vegan pumpkin muffins.

Ingredients:

• 2 cups flour

• ⅔ – ¾ cup sugar

• 3 tsp cinnamon

• 1 tsp baking soda

• 1 tsp baking powder

• Pinch of salt

• 1 can (15oz) 100% pumpkin puree or 1½ cups fresh pureed

• ⅓ cup unsweetened applesauce or oil

• ⅓ cup unsweetened plant milk

• 1 – 2 tsp vanilla

• Chopped pumpkin seeds, optional topping

Directions:

1. Preheat oven to 350°F. Line 12 cup muffin tin with liners.

2. In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well. Don’t over-mix.

3. Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim. Sprinkle with the optional chopped pumpkin seeds.

4. Place on the centre rake in the oven and bake for 20 – 25 minutes. To test for if it fully cooked, stick a toothpick in the centre and it should come out clean. Let muffins cool a few minutes, move to wire rack.

Serves: 12