Vegan Pumpkin Muffins

Preheat oven to 325°F (160°C). Prepare a silicone muffin baking pan (if you are using non-silicone pan, grease it with coconut oil or other vegetable oil). Set aside.

To make a flax egg, whisk ground flax seeds and water in a small bowl. Set aside for about 3–5 minutes.

Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined. Add the wet ingredients (flax egg, coconut oil, maple syrup (or honey), nondairy milk, and pumpkin puree and whisk everything until smooth and thick.

Dump the mixture into silicone pan and fill each cup 3/4 full. Sprinkle with pumpkin seeds.

Bake for 25–30 minutes. These muffins are soft so don’t be afraid if they look wet inside! Let cool completely.