VEGAN PUMPKIN MUFFINS
VEGAN PUMPKIN MUFFINS
Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Ready In: 55 minutes
Accommodates: PHASE 1
These may not be the pretties muffins you've ever seen, but what they lack in beauty they make up for in flavor and texture. They are so moist and unlike a traditional muffin but will certainly take care of any festive fall sweet tooth you may have. My third favorite part of these muffins is that I can mix them all up in my blender. This makes them that much easier to make and clean up after.
INGREDIENTS
DIRECTIONS
Prep Time: 15 minutes
Cook Time: 40 minutes
Ready In: 55 minutes
Accommodates: PHASE 1
These may not be the pretties muffins you've ever seen, but what they lack in beauty they make up for in flavor and texture. They are so moist and unlike a traditional muffin but will certainly take care of any festive fall sweet tooth you may have. My third favorite part of these muffins is that I can mix them all up in my blender. This makes them that much easier to make and clean up after.
INGREDIENTS
- 3/4 cup pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 1/4 cup coconut syrup
- 1/3 cup coconut milk
- 1/2 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- 1/3 cup chopped pecans, plus more for garnish
- Additional garnish pictured is Bare Chocolate Coconut Chips
DIRECTIONS
- Preheat your oven to 350 degrees. Line a muffin tin with 12 paper liners.
- In a powerful blender combine the pumpkin puree, oil, sugar, honey and milk. Add in the coconut flour, spices and baking soda. Mix until smooth. Lastly, stir in 1/3 cup chopped pecans.
- Spoon the batter evenly amongst the 12 paper liners. Garnish with more chopped pecans and coconut chips if available or desired.
- Place in the preheated oven for 30 minutes. Turn the oven off and slightly crack the oven door. Leave the muffins in the oven for another 10 minutes or until cooked in the center. The muffins will be very moist but not gooey.