Pumpkin Muffins
INGREDIENTS
Wet:
1 cup pumpkin puree
2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water)
⅔ cup date syrup
½ cup plant milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
Dry:
2 ¼ cups oat flour
1 ½ cups almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt (optional)
1 ½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
¼ tsp nutmeg
Optional:
Walnuts, chocolate chips, or raisins
INSTRUCTIONS
Preheat oven to 350 F.
Line a 12 cup muffin pan.
COMBINE THE DRY INGREDIENTS
To a mixing bowl, add oat flour, almond flour, baking powder, baking soda, and salt. Mix to combine.
COMBINE WET INGREDIENTS
In a separate bowl combine pumpkin puree, date syrup, flax eggs, apple cider vinegar, and vanilla extract. Mix to combine.
COMBINE WET AND DRY INGREDIENTS
Pour the wet ingredients into the dry ingredients and mix to combine. Fold in optional ingredients or top with walnuts.
GET READY TO BAKE
Pour batter into the prepared pan and bake for 25-30 minutes, Fill muffin cups 3/4 full and test for readiness after baking for 20 minutes.
Enjoy!
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