If you want a pumpkin 
recipe that everyone will love, try this! I sometimes substitute white flour for whole wheat flour when making these for others. When it’s my husband and I, we’re whole-wheat all the way. These are hearty, cozy, and delightful.
I use canned pumpkin, or around the fall I’ll start to roast and puree my own, for an even more delicious twist. Just cut open your pumpkin, remove the innards, and cut into slices. Roast at 450F for 30-50 minutes, until the pumpkin flesh is soft, then scrape away the skin and puree in a blender.
Either way, canned or fresh, these muffins are always amazing. When adding raisins or chocolate chips, the wow factor goes up hundred-fold. They’re so lovely you won’t even notice they’re oil-free!
This is the perfect #vegan #pumpkinspice autumn treat. Make them with your own soymilk pumpkin spice latte for a delicious combination. These also pair well with a warm mug of apple cider, comfortable footwear, and a roaring fire.
These muffins travel well, I’ll often make them before a chilly afternoon of pumpkin picking or corn-maze wandering. They make a great low-sugar treat for your Halloween get-togethers too!
Pumpkin is rich in vitamin A and vitamins that boost immunity, so make these for a great cold-fighting food. Enjoy this plant-based, vegan recipe to boost your heart-healthy diet.
Ingredients
Method
- Preheat oven to 350°F
- Prepare muffin tin with cupcake liners or spray lightly with cooking oil.
- In large bowl, mix dry ingredients with whisk until well combined.
- Add wet ingredients into center of dry ingredients, stir until just mixed.
- Spoon batter into cups.
- Bake 15-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Did you make this recipe? I’d love to hear all about it. What did you think? Tag #crystalsrecipes online and share in the comments below!
