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    Home » recipes » breakfast » Cinnamon Pumpkin Muffins.

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Sep 29, 2012 · About 3 minutes to read this article. Leave a Comment

    Cinnamon Pumpkin Muffins.


    Dive into these fluffy, moist, cinnamon-infused, cozy, plump, happy, wonderful (OK, I’ll stop) vegan Pumpkin Muffins. Cinnamon Coconut Frosting on top (if you’d like.) Spelt flour, soy-free, oil optional. Weekend-approved pumpkin muffin recipe for you…

    Frosting Optional. I added the frosting for fun, but these muffins don’t really need it to be honest. These have a nice sweetness all on their own. Frosting turns them into cupcakes I think. Frosted, they take on a more dessert-y flavor.

    The frosting is added for kicks, but these muffins do just fine without it..

    Every year I like to do a pumpkin muffin recipe. Last year I did two. One that doesn’t get too fancy, and basically celebrates the cozy flavor of pumpkin. Some spice accents and fluffy goodness in each bite. These spelt-flour muffins were a treat. Nibble the tops (and bottoms) off these babies this weekend and freeze the leftovers for easy re-heating all week long. Pair with a non-dairy latte or chai for a perfect fall moment.

    Vegan Pumpkin Muffins
    vegan, makes 12

    dry:
    2 cups spelt flour
    1 tsp salt
    1 Tbsp baking powder
    2 tsp cinnamon
    1/2 cup organic vegan sugar (365 Whole Foods brand used)

    wet:
    1 1/4 cups pumpkin puree (canned, unsweetened)
    1/4 cup almond milk
    1 tsp vanilla extract
    1 Tbsp apple cider vinegar
    1/4 cup agave or maple syrup
    1 “flax egg” (whisk together: 1/4 cup water + 1 tsp flax seeds)
    1/3 cup apple sauce
    3 Tbsp virgin coconut oil, melted (optional)

    Cinnamon Coconut Frosting:
    1/3 cup vegan butter, softened
    2/3 cup virgin coconut oil
    3 cups powdered sugar
    1 tsp cinnamon
    pinch salt

    Directions:

    1. Preheat oven to 350 degrees. Line some muffin tins.
    2. Combine the dry ingredients in a large mixing bowl.
    3. Fold in the wet. Tip: let the flax egg mixture stand for 2 minutes before folding in to plump the seeds.
    4. Pour the batter in the muffin tins – fill them high.
    5. Bake for 17-22 minutes or until the outside is toasty to touch and inside bakes through.
    6. Allow to cool.
    7. Just before you want to serve – whip up the frosting (cool muffins frost best so the frosting doesn’t melt.) Using hand mixer, beat frosting ingredients until smooth.
    Serve and enjoy! Store muffins on counter for a day – covered. Or store in fridge for a few days (you will need to warm before serving to soften the frosting.) These muffins can also be frozen and reheated if needed.

    More of my Pumpkin Recipes for Fall:

    * Jack-o-Pumpkin Breakfast Sandwich
    * Toasty Pumpkin Chickpea Fritters
    * Golden Trio Soup with Crispy Tofu Croutons
    * Pumpkin Oat Chocolate Chip Cookies
    * Roasted Cauliflower Pumpkin Swirl Dip
    * Pumpkin Spice Latte
    * Pumpkin Apple Harvest Rice
    * 4-ingredient Pumpkin Pie
    * Pumpkin Cinnamon Bun Layer Cake
    * Pumpkin Pecan Cinnamon Rolls with Frosting
    * Pumpkin Pudding, 5 ingredients
    * Pumpkin Cream-o-Wheat
    * Ginger Sage Pumpkin Squash Soup
    * Pumpkin Chai Oat Blueberry Muffins
    * Frosty Pumpkin Shake
    * Pumpkin Pie Tarts with Vanilla Glaze

    « Dirt Candy Cookbook.
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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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