I was craving something sweet and cake-like, found this muffin recipe online (link below). I remembered there was canned pumpkin in the pantry and I had the rest of the ingredients on hand. These were quick and easy to mix. Texture is nice, taste is wonderful, not too sweet. Definitely satisfied the cake craving!
I admit that I couldn’t wait for them to cool, had to eat one as soon as they came out of the oven 😀
Source: https://nosweatvegan.com/vegan-pumpkin-muffins/
Dry Ingredients
2 cups white whole wheat flour
3 teaspoons pumpkin spice
1 teaspoon cinnamon
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
Wet Ingredients
1 can pumpkin puree (15oz) – not pumpkin pie mix
½ cup maple syrup
⅓ cup soy milk (or unsweetened plant milk of choice – I used almond milk)
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
Instructions
Preheat the oven to 350F or 175C.
Add all of the dry ingredients to a bowl and whisk to combine.
Add all of the wet ingredients to the same bowl and carefully mix, making sure to scrape down the sides and bottom of the bowl. Do not overmix.
Use a spoon or ice cream scoop to transfer the batter to a lined muffin pan.
Bake for 20 to 25 minutes, or until you can insert a toothpick into the center of a muffin and come away without any wet batter on the toothpick.
When the muffins are done, transfer to a cooling rack. Let cool completely before serving.
by AtomikFireball