Vegan Pumpkin Spice Muffins with Coconut Oil – Easy...

Ingredients

• • 1 ⅞ cup pumpkin puree
• • ⅞ cup coconut oil, melted
• • ⅞ cup oat milk
• • 1 ⅞ cup all-purpose flour
• • ⅞ cup whole wheat flour
• • ⅞ cup brown sugar
• • 1 ⅞ tsp baking powder
• • 1 ⅞ tsp baking soda
• • ⅞ tsp salt
• • 1 ⅞ tbsp ground cinnamon
• • ⅞ tsp ground nutmeg
• • ⅞ tsp ground cloves
• • ⅞ cup maple syrup
• • ⅞ cup powdered sugar

Instructions

1. 1

   Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.

2. 2

   In a large bowl, whisk pumpkin puree, coconut oil, oat milk, and maple syrup until smooth.

3. 3

   In a separate bowl, mix flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. 4

   Gradually add dry ingredients to wet ingredients, mixing until just combined.

5. 5

   Divide batter evenly among prepared tins, filling each about 2/3 full.

6. 6

   Bake for 20-25 minutes, until a toothpick inserted in center comes out clean.

7. 7

   Cool completely, then dust with powdered sugar and drizzle with maple syrup.