Vegan Pumpkin Spice Muffins

Simply put, this aromatic recipe embodies all things fall, which just so happens to be my favorite season! These tender, fluffy muffins are filled with autumn spices, studded with pecans, and topped with a sweet crunch.

Vegan Pumpkin Spice Muffins
Yield: 15 muffins

Ingredients

• 1 cup pureed pumpkin (or squash)
• 1/2 cup almond milk
• 1/2 cup avocado oil
• 2 tsp vanilla
• 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecans (or walnuts)

Directions

1. Preheat oven to 375°F.
2. In stand mixer fitted with paddle attachment, thoroughly mix pumpkin, almond milk, avocado oil, and vanilla.
3. Add flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt to wet ingredients. Mix just until combined.
4. Fold in pecans.
5. Line muffin tins with paper liners and fill each 2/3 full. Sprinkle 1/2 tsp of brown sugar on top of each muffin.
6. Bake 16-20 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans to wire rack.
7. Serve warm. Spread with plant-based butter and/or drizzle with maple syrup, if desired. Enjoy!

Recipe adapted from Apple of My Eye.