Sacha NadeauYou know that moment you just can’t wait for fall to arrive so you can eat everything pumpkin; pies, café latté and the last but not least these vegan pumpkin muffins. They are to die for!
A very simple recipe entirely vegan.
These vegan pumpkin muffins are definitely my new must for the fall season. #Yummy
Vegan pumpkin muffins
12 muffins
Portions
5 minutes
Prep time
25 minutes
Cook time
—
Pause time
Vegan | Cheap
Ingredients
For the “egg”
1 tbsp. chia seeds
2 tbsp. lukewarm water
1 tsp. lemon juice
For the muffins
3/4 cup of whole wheat flour
3/4 cup of all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 cup of brown sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 cup of pumpkin puree
1/4 cup of coconut oil
1/2 cup of almond milk
Preparation
- Preheat the oven at 350F.
- In a small bowl, add all the ingredients “For the egg” and mix until well combined. Set aside.
- In a large bowl, add all the dry ingredients “For the muffins”.
- Add the pumpkin puree, the coconut oil, the almond milk and the egg mixture. Beat with a whisk or a wooden spoon until well combined.
- Line or oil each muffin cup.
- Spoon the mixture into the muffins cups and bake in the center of the oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Unmold the muffins and let cool on a wire rack.
Sacha Nadeau
Léa Nadeau
