Vegan Pumpkin Muffins
These healthy, paleo, plant based, vegan pumpkin muffins are made with simple ingredients and are egg free. A great healthy fall breakfast and meal prep option. Made with almond and coconut flour.
Ingredients
MUFFINS:
1 cup pumpkin puree
1/4 cup almond flour
2 tbsp coconut flour
1/4 cup maple syrup
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
2 tbsp nut butter
ICING:
4 tbsp canned coconut cream
1 tsp pumpkin pie spice
1 tsp nut milk
2 tbsp pumpkin puree
Method
- Preheat oven to 350F
- In a bowl, mix together all of the ingredients for the muffins. Make sure it’s mixed well.
- Line a muffin pan with muffin liners and pour batter into each cup. Fill them up about 3/4 of the way.
- Put in the oven and bake for 25-28 minutes.
- Let them cool before removing from the liner. They’re really soft inside so this is an important step.
- For the icing, mix together everything in a small bowl and put it in the fridge for 10-15 minutes.
- Once the muffins are cooled, add icing to each of them.
- Enjoy and store in the fridge for 3-5 days
- Makes 6 muffins.