Pumpkin Muffins

Servings

Serving size

1 muffin

COOKING TIME

45 minutes

CHILLING TIME

20 minutes

If not using a flax egg (the mixture of flaxseed meal and water) use 2 large chicken eggs. Instead of using individual spices you may use 2 tsp. pumpkin pie spice.

Ingredients

2 Tbsp Flaxseed Meal

5 Tbsp Water

1/2 cup Maple syrup

1/4 cup Applesauce

1 15-ounce can Pumpkin, canned, without salt

1/4 cup 1% milk (or any unsweetened plant milk)

1 cup Enriched all purpose white flour

1 cup Whole wheat flour

1 1/2 tsp. Ground cinnamon

1/2 Tbsp. Ground ginger

1/4 tsp. Ground nutmeg

1/8 tsp. Ground allspice

1 tsp. Baking powder

1 tsp. Baking soda

1/4 tsp. Salt

Instructions

Preheat the oven to 350F and line muffin tins with paper cups or coat with non-stick spray.

In a small bowl, stir the flaxseed meal together with the water (this is known as a "flax egg"). Set aside for 5 minutes to thicken.

In a large mixing bowl, whisk together the maple syrup and applesauce.

Add the flax egg and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.

In a separate bowl, stir together the flours, spices, baking powder, baking soda, and salt.

Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. The batter will be very thick.

Scoop the batter into the prepared muffin tins.

Optional: Sprinkle with chocolate chips, nuts, or pumpkin seeds as desired.

Bake for 20 - 25 minutes or until a toothpick inserted in the muffin comes out clean.

Let the muffins cool in the muffin tin for 10 minutes. Remove the muffins from the pan and transfer to a wire rack to finish cooling completely.