The Pioneer Woman Tasty Kitchen
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Vegan Pumpkin Muffins

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Level: Easy

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Description

A soft and moist fall-inspired vegan pumpkin muffin recipe.

Ingredients

  • 1-¾ cup Plus 2 Tablespoons White Whole Wheat Flour
  • ¼ cups Packed Light Brown Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • 1 cup Pumpkin Puree
  • ¾ cups Coconut Oil
  • ⅓ cups Pure Maple Syrup
  • 1 teaspoon Vanilla Extract

Preparation

Preheat oven to 375ºF and line muffin tin with 9 liners (or spray with cooking spray).

In a medium-sized bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger.

In a separate bowl, mix together pumpkin puree, coconut oil, maple syrup, and vanilla extract. Pour dry ingredients into wet all at once and stir until just combined.

Distribute batter evenly between 9 muffin tins (it will be thick), and bake for 15 to 18 minutes until inserted toothpick comes out clean.

Adapted from the Joy the Baker Cookbook.

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