WVL Pumpkin Spice Muffins
Servings: 8 Hearty Vegan (of course) Muffins
Ingredients:
Muffins:
1 cup flour
3/4 cup vanilla almond milk
1/2 cup sweetened applesauce
1/2 cup canned pumpkin
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Muffin crumble (for top):
1/2 cup chopped raw walnuts or macadamia nuts (1/4 cup of each if you just can’t decide)
2 tablespoons brown sugar
Directions:
Preheat oven to 350°
Mix flour, sugar, baking powder, baking soda, pumpkin spice, and salt together well. In a separate bowl, mix almond milk, applesauce, vanilla, and canned pumpkin together well. Combine well- mixed dry and wet ingredients. Evenly distribute the mixture into an 8-section muffin pan that has been lined with cupcake/muffin liners.
In a separate small bowl, mix the chopped nuts and brown sugar. Add an equal amount of crumble to the top each muffin.
Bake muffins for 30 minutes or as my grandma would say, “when the toothpick looks clean.” Poke the center of a muffin with a toothpick. If it comes out clean, they’re ready.
Side note: These muffins are good with just walnuts, but they are phenomenal with macadamia nuts (just sayin’). This recipe can be used to make pancakes, too! Enjoy!
