a taste of fall: pumpkin gingerbread
While I’m working on my ebook here is another pumpkin recipe to get you by for a few more days! I’m hoping to have the eBook done this week. My email subscribers will be the first people to learn all about my ebook! Until then here is a recipe for Vegan Pumpkin Gingerbread Muffins!
I’ve been making a lot of muffins lately and these are easily the best! Cool weather does that to me. It gets me in the mood for cozy mornings, hot tea, and everything gingerbread! These vegan muffins are super moist and have the perfect amount of spice!
Vegan Pumpkin Gingerbread Muffins with dark chocolate chips are absolute perfection.
Best of all they are vegan, dairy-free, egg-free, soy-free, scrumptious, and no animals were harmed. 🙂
My parents came to visit us yesterday, so I tested a couple recipes on them. Both of them were a hit! You can find other fall recipes here and the other recipe that my dad loved was these Vegan Pumpkin Gingerbread Muffins!
Vegan Pumpkin Gingerbread MuffinsPrint
- 1 c. whole wheat flour
- 1/2 c. oat flour
- 1 c. pumpkin, canned or you can make your own
- 2/3 c. oats
- 1 flax egg
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1 T. cinnamon
- 1/2 c. maple syrup
- 1/2 c. brown sugar
- 1/2 c. almond milk or another plant-based milk
- 1/4 c. melted coconut oil
- 2 t. vanilla
- 1/2 t. nutmeg
- 1/2 t. ginger
- 1/2 t. cloves
- 1/2 t. allspice
- 1 t. molasses
- 3/4 c. vegan dark chocolate chips
- Preheat the oven to 350 degrees. Grease or put paper liners in the muffin tin.
- In a small bowl make the flax egg.
- In a big bowl mix together all of the ingredients. Add the flax egg last.
- Fill the muffin tins 3/4 of the way full. If you would like to add toppings use a few chocolate chips, walnuts, or rolled oats.
- Bake at 350 degrees for 25 minutes
Flax Egg: Mix 1 T. of ground flax with 3 T. of water. Let it sit for five minutes before you add it to the muffins.