Better Vegan Pumpkin Muffins

Description

Better Vegan Pumpkin Muffins // Nosh and Nourish

Ingredients

2 cups Whole Wheat Pastry Flour
1 1⁄2 teaspoons Baking Powder
1⁄2 teaspoons Sea Salt
2⁄3 cups Coconut Sugar
1 1⁄2 teaspoons Cinnamon
1⁄2 teaspoons Ground Ginger
1⁄4 teaspoons Ground Cloves
2 tablespoons Ground Flax
6 tablespoons Warm Water
1 teaspoon Vanilla
15 ounces Pure Pumpkin Puree (not pumpkin pie filling)
1⁄4 cups Coconut Oil (melted)
1⁄2 cups Chickpeas (mashed)
1⁄4 cups Vanilla Almond Milk
3 tablespoons Raw Pumpkin Seeds (to adorn the top)

Instructions

  1. Combine 2 Tbsp flax plus 6 Tbsp warm water. Refrigerate for 15 minutes.
  2. Preheat oven to 400 degrees.
  3. Mash chickpeas well, or combine with almond milk and use the immersion stick blender to puree.
  4. Combine all ingredients, except pumpkin seeds, but including the chilled flax in a medium bowl. 
  5. Spray a muffin tin with non-stick spray.
  6. Fill each cup to the top.
  7. Press pumpkin seeds into the top of each muffin batter.
  8. Bake for 30 minutes, or until lightly browned.