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PUMPKIN MUFFIN RECIPE | Vegan Snacks & Recipes | Healthy & Easy

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PUMPKIN MUFFIN RECIPE | Vegan Snacks & Recipes | Healthy & Easy

These pumpkin muffins are one of our favorite vegan treats around here – the cats love it too, but please don’t tell anyone…
The recipe is very easy – and delicious – to make. Sometimes, instead of the pumpkin I use chocolate for cooking, but I’ll leave that for some other recipe.
I usually bake them as snacks for a party or simply as a decaying sweet breakfast…

Let’s see how to make this vegan pumpkin muffin recipe step by step.

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VEGAN PUMPKIN MUFFINS

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INGREDIENTS:

– 500 gr Pumpkin – 1 cup pumpkin “purée”
– 1 1/4 cup Wheat flour
– 1 cup Sugar
– 2 tbsp Cinnamon powder
– 1/4 tsp Salt
– 1/2 tsp Baking Soda
– 1/4 cup plant based Milk (almonds)
– 1/3 cup neutral Oil
– 1/2 tsp Baking Powder

Optional:
– 1 tbsp Vanilla extract

– Put the pumpkin – cut into pieces – in the freezer for at least two days
– Unfreeze and use the miniblender to get a kind of purée
– Reserve
– Mix all the dry ingredients, except the baking powder
– Add the milk and the oil, and, if you’d like, the vanilla extract
– Mix it all
– Put the blended pumpkin and mix it too
– Finally, add the baking powder
– Now, put the paper cups in the mold and fill each one
– By the time you’re filling the cups, turn on the oven at 180 ºC
– Bake for about 20 to 25 minutes (check if they’re ready with the help of a toothpick)
– Let it cool down in a wire rack
– Enjoy!

Bon Appétit!

NOTE:

– You need about 500 gr. of pumpkin to make one cup of “purée”
– Sometimes there will be some pumpkin leftovers, and you can use it to make soup or any other dish later
– You can use coconut oil instead of neutral oil, if you’d like
– Freeze the pumpkin because that’s a way of “cooking” it and, this way, we’ll not have too much water in the purée and we’ll also not be losing too much pumpkin when we’re removing the water
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