Is there ever a bad time for muffins? I love muffins (and mini muffins) any time of the year because they travel so well and pack so much nutrition if you do it right. My kids love zucchini muffins, banana muffins, lunchbox muffins...you name it. These pumpkin muffins are great for snacking and packing! And I like that they're full of Vitamin C to boost that immune system. Use whole wheat flour or a combination of half whole wheat, half all-purpose for a healthier muffin. I also recommend switching your sugar from refined white sugar (bleh!) to coconut sugar or date sugar, both of which contain minerals and are lower on the glycemic index.
Vegan Pumpkin Muffins
makes 12 regular size muffins or 24 mini muffins
1 C. non-dairy milk
1 Tb. vegetable oil
2 Tb. pure maple syrup or agave nectar
3/4 C. pumpkin puree
2 C. all-purpose or whole wheat flour (I like a combo of 1/2 & 1/2)
1/2 C. coconut palm sugar (or date sugar)
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. pumpkin pie spice (or use 1 tsp. each nutmeg & cinnamon)
pinch of sea salt
optional: walnuts or chocolate chips
1. Preheat oven to 350F. Prepare a muffin or mini muffin tin by lining it with muffin cups (or spray with non-stick cooking spray).
2. In a large bowl, mix together milk, oil, syrup or agave and pumpkin.
3. Stir in flour, sugar, baking soda, baking powder, spices and salt. Mix until smooth. Add walnuts, chocolate chips or whatever you desire!
4. Carefully spoon the batter evenly into muffin tins, filling 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
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