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Sunday, March 16, 2014

Vegan Cinnamon Pumpkin Muffins

My youngest is becoming quite the chef and amazes me everyday with her creations and talent!

She found a recipe HERE  and decided to make them. Cinnamon and Pumpkin in muffin form!? Yes please! Plus, we are having some cold weather still, and these were perfect warm....and we had them for breakfast too!

What's even cuter than my baby girl being awesome? Being so pleased at herself because her muffins looked just like the recipe photo!

*All the photos I post are her muffins










Vegan Pumpkin Muffins

vegan, makes 12

dry:

2 cups flour
1 tsp salt
1 Tbsp baking powder
2 tsp cinnamon
1/2 cup organic vegan sugar

wet:

1 1/4 cups pumpkin puree (canned, unsweetened)
1/4 cup almond milk
1 tsp vanilla extract
1 Tbsp apple cider vinegar
1/4 cup agave or maple syrup
1 "flax egg" (whisk together: 1/4 cup water + 1 tsp flax seeds)
1/3 cup apple sauce
3 Tbsp virgin coconut oil, melted (optional)

Cinnamon Coconut Frosting:

1/3 cup vegan butter, softened
2/3 cup virgin coconut oil
3 cups powdered sugar
1 tsp cinnamon
pinch salt


Directions:

1. Preheat oven to 350 degrees. Line some muffin tins.
2. Combine the dry ingredients in a large mixing bowl.
3. Fold in the wet. Tip: let the flax egg mixture stand for 2 minutes before folding in to plump the seeds.
4. Pour the batter in the muffin tins - fill them high.
5. Bake for 17-22 minutes or until the outside is toasty to touch and inside bakes through.
6. Allow to cool.
7. Just before you want to serve - whip up the frosting (cool muffins frost best so the frosting doesn't melt.) Using hand mixer, beat frosting ingredients until smooth.

Serve and enjoy! Store muffins on counter for a day - covered. Or store in fridge for a few days (you will need to warm before serving to soften the frosting.) These muffins can also be frozen and reheated if needed.

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