Pumpkin Pie Muffins
A moist, hearty pumpkin muffin without oil, dairy or eggs and huge on taste.
Servings Prep Time
12 10
Cook Time
25
Servings Prep Time
12 10
Cook Time
25
Ingredients
Instructions
  1. Preheat oven to 350F. Lightly grease or spray a 12-cup muffin tin with oil or line with cupcake papers to keep it entirely oil-free.
  2. In a large bowl, combine the pumpkin puree, aquafaba, and vanilla. Mix well.
  3. Add the flour, baking soda, baking powder, gingerbread spice and salt and mix until completely combined.
  4. Divide batter among prepared muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool completely before serving. Store in an airtight container, preferably in the refrigerator.

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