Pumpkin Muffins with Chocolate Coconut Whipped Cream

Ingredients

• 260 g plain flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 4 Tbsp. flaxseed meal (or grind 2 Tbsp. flaxseeds)
• 100 g coconut sugar
• 6 Tbsp. light-tasting vegetable oil (I used sunflower oil)
• 300g cooked and mashed Japanese pumpkin or butternut squash
• 1/2 cup(120 ml) soy milk (or your choice of plant milk)
• 2 tsp apple cider vinegar
• 1/2 tsp pink salt
• 2 tsp grated ginger
• 1 can coconut cream or full fat coconut milk
• 2-3 Tbsp. raw cacao powder
• 2-3 Tbsp. maple syrup
• 1 tsp vanilla bean paste