Best-Ever Vegan Pumpkin Muffins

• Vegan

• Produce

  • 3/4 tsp Ginger, ground
  • 1 cup Pureer pumpkin

• Refrigerated

  • 1/2 cup Silk original almond milk

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 cup Brown sugar, light
  • 2 tsp Cinnamon
  • 1 3/4 cup Flour
  • 1/2 tsp Salt
  • 2 tsp Vanilla
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on apple-of-my-eye.com

Ingredients

• 1¾ cup flour
• ½ cup white sugar
• ½ cup light brown sugar
• 1 tbsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ¾ tsp ground ginger
• 1 cup pureer pumpkin
• 2 tsp vanilla
• ½ cup Silk Original Almond Milk
• ½ cup olive oil

Directions

• Preheat the oven to 375 degrees.
• Combine the flour, white sugar, brown sugar, baking powder, salt, cinnamon, and ground ginger in a medium-sized bowl. Mix thoroughly, then stir in the pureed pumpkin, vanilla, almond milk, and olive oil.
• Line a muffin tin and fill each ⅔ of the way full. If desired, top with your nuts of choice and sprinkle a ½ tsp of brown sugar on top of each muffin.
• Bake for 16-20 minutes or until a toothpick inserted comes out clean. If your nuts begin to get a little too toasty, cover lightly with aluminum foil.
• Serve with a drizzle of maple syrup!

Nutrition