Half a can of unsweetened pumpkin puree (about 8 oz)
½teaspoon vanilla extract
1½cupswhole wheat flour
½teaspooncinnamon + more for sprinkling on top (optional)
Preheat oven to 325 F.
Using a mixer (or spatula if you’re in college and don’t have one handy), blend the maple syrup, vegan butter, vanilla extract and eggs together in a large bowl. Beat in the pumpkin puree, mixing until everything is well combined.
In a separate medium bowl, combine the dry ingredients. Add this mixture to the pumpkin slowly, in several additions, beating (or stirring) after each addition. The batter will be thick.
Using a small ladle, spoon the batter into lined muffin tins, filling each muffin 3/4 of the way with batter (they will rise in the oven). If you’d like, sprinkle muffins with cinnamon before baking. Bake for 20-25 minutes, rotating the pan midway through the baking process. Muffins will be crisp on top when ready. An inserted toothpick or fork should come out clean.
Did you make this recipe? I'd love to hear how it went for you! Please rate and comment below.