Original Menu Delicious Vegan Pumpkin Muffins

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Delicious Vegan Pumpkin Muffins

"These vegan pumpkin desserts are some thing unique! Wholesome, low in fat and sugar, with a gluten-unfastened alternative. Perfect baking venture for bloodless iciness days with a cozy combo of warming spices."

Ingredients :

cooking spray
2 cups complete wheat flour
five tablespoons coconut sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
half of teaspoon salt
half of teaspoon baking soda
half teaspoon floor nutmeg
half of teaspoon floor allspice (non-obligatory)
1/four teaspoon floor cloves
1/four teaspoon floor ginger
1 cup pumpkin puree
2 tablespoons pumpkin puree
half of cup applesauce
half cup cashew milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Instructions :

Prep : 10M	Cook : 12M	Ready in : 30M

Preheat the oven to four hundred stages F (200 degrees C). Spray a 12-cup muffin tin gently with cooking spray.
Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar collectively in a separate bowl. Add aggregate to the flour combination; mix until just blended. Place about 1/four cup of the aggregate into each muffin cup.
Bake inside the preheated oven until a toothpick inserted right into a muffin comes out smooth, 20 to 23 mins.

Notes :

You can alternative spelt flour or a gluten-loose flour combo for the whole wheat flour.

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