Vegan Pumpkin Muffins
Vegan Pumpkin Muffins #nodairy #noeggs #nobutter
Brown Rice Flour (or sub your favorite flour)
1 1⁄2 teaspoon
Pureed Pure Pumpkin (not pumpkin pie mix)
Ripe Banana (mashed)
Coconut Oil (measured in melted form)
Brown Rice Flour (for streusel topping)
Coconut Sugar (for streusel topping)
Coconut Oil (for streusel topping)
Cinnamon (for streusel topping)
Raw Pumpkin Seeds (for streusel topping)
Mix together the 2 tbsp of flax and 4 tbsp of water in a small bowl. Stir vigorously with a fork, then refrigerate for 15 minutes while you prepare the rest of the muffins.
Preheat oven to 400 degrees.
Add together the remaining non-streusel ingredients in a large mixing bowl (Brown Rice flour through Coconut Oil).
Stir in the flax / water combo into the muffin mixture.
Use non-stick spray to coat a muffin tin. (optional)
Spoon the muffin mixture into each muffin cup to the top.
Combine the streusel toppings in a separate bowl.
Spoon a small portion of streusel onto each muffin, being sure to press it down into the muffin.
Bake for 25 minutes.
Let cool for 5 minutes, then devour!
Yields 12 Muffins