I love vegan baking so much because when you have no eggs in the house you can still manage to make delicious treats! This week for breakfast everyone will be eating these muffins, they are so filling and super easy to grab and go if you are in a morning rush. Along with being vegan these muffins are also gluten sensitive and nut free, I use spelt flour instead of regular whole wheat because it is less processed and the levels of gluten are not as high. Originally I found this recipe on Pintrest and altered some of the ingredients to make them a little more nutritious! Happy Eating!
Yeild: 12 muffins
Vegan Pumpkin Spice Muffins:
2 cups spelt flour
1 cup steel cut oats
1 tsp baking powder
2 tsps ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 cup raw coconut palm sugar
1/4 tsp salt
2 tbsp coconut oil (melted)
1 1/2 cup pumpkin purée
1 cup unsweetened coconut milk
1 tbsp lemon juice
Preheat the oven to 325°F and line 12 muffin cups with liners or coconut oil.
In a small bowl stir together flour, oats, baking powder, spices, sugar and salt until combined. In a larger bowl whisk coconut oil, pumpkin, milk and lemon juice. Add the dry ingredients to the wet and mix until it forms a thick batter. Scoop a generous serving of batter into each cup and bake for 30 min or until golden around the edges.
Allow to cool for at least 10 min before removing from pan. Once fully cooled, store in an air tight container in the fridge!
- if you wish, fold in half a cup of chopped walnuts or pumpkin seeds at the end for a nice crunch!
- best served warm, throw in the microwave for 15 seconds before eating!
original recipe found on: http://amyshealthybaking.com/blog/2013/10/04/spiced-pumpkin-muffins-sugar-free/