Vegan Pumpkin Muffins Recipe
Enjoy the flavors of fall with our Vegan Pumpkin Muffins, with Almond Breeze Unsweetened Original Almondmilk for a wholesome and delicious treat.
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Ingredients
- 2 tablespoons flaxseed meal
- 1/2 cup plus 2 tablespoons pure maple syrup
- 1/4 cup melted cooled coconut oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup Almond Breeze Unsweetened Original Almondmilk
- 1 teaspoon pure vanilla extract
- 1 3/4 cups plus 2 tablespoons white whole wheat flour
- 1 1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips (mini or regular – dairy free if you’d like the muffins to be vegan)
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