Happy Thursday! I’m currently getting ready to travel to Miami for one of my best friend’s bachelorette party, enjoying my recently made pumpkin muffins!
I can’t get enough of baking fall treats. I wanted to get a head start on this whole fall thing, so that’s exactly what I did. I’ve decorated for the fall season, already visited an apple orchard, & I’ve made my favorite chili (find the recipe here!), vegan chocolate chip cake bread (this is the recipe), vegan pumpkin muffins, a PSL (sharing this recipe soon once I make it just right), & vegan mini apple pies. Can I get a woot woot!? I’ve got so many more recipes to make too. Think vegan chocolate chip pumpkin bread, pumpkin waffles, & vegan doughnuts.
Now, are you ready for this recipe?
+ 3/4 cup & 2 tbsp of whole wheat flour
+ 1 1/2 tsp of baking powder
+ 1/4 tsp of salt
+ 3/4 tsp of cinnamon
+ 1/4 tsp of ginger & nutmeg
+ 1/8 tsp cloves
+ 1/4 cup canola oil
+ 1/2 cup of maple syrup
+ 3/4 cup pumpkin puree
+ 1 tsp of cinnamon (this is for the sugar coating that you dip the muffins into after they come out of the oven)
+ about 4 tbsp of coconut sugar (this is also for coating the muffins)
+ 1 tbsp of vegan butter, melted
Set the oven to 350. Mix the dry ingredients together, mix the oil, syrup, & pumpkin together, then add that mixture into the dry ingredients. Bake for 20-25 minutes. I was able to make 12 muffins. Melt the butter, mix the cinnamon & sugar with the butter and dip the muffins into the coating.
Now eat these as your dessert or with your morning coffee, & let me know how you like them. Tell me below what you’re favorite fall recipe is!
xx, Aubrianna
I got this recipe off of Pinterest from here!