Plant-based Pumpkin Butterscotch Muffins – RAW Nutritional

Ingredients

• ⅓ cup Pumpkin puree
• ⅓ cup Dairy-free milk
• 2 tbsp Maple syrup
• 2 tsp Vanilla extract
• 2 Flax eggs
• 2 tbsp Organic Ground Flaxseeds
• 4 tbsp Water
• 1 cup Flour, sifted
• 1 scoop Vegan Pro - Butterscotch
• ¼ cup Brown sugar, packed
• 1 Heaping teaspoon baking powder
• ½ tsp Baking soda
• 1 tsp Cinnamon
• ¼ tsp Ground cloves
• ¼ tsp Ground nutmeg
• ¼ tsp Ground ginger
• ¼ tsp Salt
• ¼ cup Flour
• 2 tbsp Brown sugar, packed
• 4 ½ tsp Vegan butter
• 1 ½ tsp Coconut oil
• ½ tsp Cinnamon
• 3 tbsp Dairy-free milk
• 2 cups Organic powdered sugar