Fluffy Gluten Free Vegan Pumpkin Muffins
245g pumpkin purée 43g coconut oil, melted 50g coconut sugar 50g maple syrup 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) 1 tsp vanilla extract 300g
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Cooking tools:
- Blender
- Kitchen scale
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Toothpick
Ingredients
- 245g pumpkin purée
- 43g coconut oil, melted
- 50g coconut sugar
- 50g maple syrup
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 300g Amisa Pure Porridge Oats (blended to a flour-like consistency)
- 55g almond meal (blended almonds)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp salt
- 62g powdered sugar
- dash of ground cinnamon
- 2+ tsp oat milk
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