It’s still that time, pumpkin everything. So how about a little breakfast/snack treat? yum-o! The great thing about these muffins is that you can sub protein powder for ap flour to add a little protein boost. Also, you can add chocolate chips or a strudel topping if you want to go all fancy.
Vegan Pumpkin Muffins
(recipe adapted from Eat Drink Better)
1 can of pumpkin
1 C whole wheat flour
1 C all-purpose flour*
1/4 C corn starch
1 C sugar
1 tsp baking soda
3/4 tsp salt
1/2 C olive oil
1/3 C water
2 T flax meal
6 T water (for mixing with the flax meal)
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp allspice
1/3 C water
2 T flax meal
6 T water (for mixing with the flax meal)
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp allspice
1 tsp pumpkin pie spice
In a medium bowl, mix the flax meal and six tablespoons of water (warmed), and set it to the side for five minutes. Next, preheat your oven to 350 degrees. Set that aside.
In a different bowl, mix together the baking soda, spices, salt, corn starch, whole wheat flour, and all-purpose flour. Set that aside as well. Retrieve the bowl with the warm water and flax seed and add oil and sugar. Whisk it until well blended. Add one-third cup water and the pumpkin to that, and whisk again.
Start adding in your dry ingredients and blend gently, avoiding over-mixing. Folding or stirring is definitely the way to go. Scoop into muffin tin.
Bake for 25 minutes. Check to make sure they are done.
Let cool for 15 minutes. (If you can wait that long)
Enjoy!
*If you want more protein in these muffins, sub the ap flour with protein powder.
