Recipe: Vegan Pumpkin Cranberry Muffins
- 2 1/4 cups flour (i used brown rice flour so they were gluren free)
- 1 cup maple syrup
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1 1/4 cups pumpkin puree (10 ounces)
- 1/2 cups soy or coconut milk
- Egg replacer for 2 eggs ( i use flaxseed meal )
- 1/3 cup vegan margarine
- plain oats
Pre-heat the oven to 350 degrees. Lightly oil a muffin pan.
In a large bowl, mix one cup of the flour, maple syrup, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add the pumpkin, soy/coconut milk, egg replacer and vegan margarine. Beat until well blended. Add the remaining flour and mix well.
I added a bunch of raw cranberrys to the mixture and folded them in.
Pour the batter into the muffin pan, filling the cups two-thirds full./ In a small bowl mix a few spoon fulls of oats and syrup together and sprinkle this ontop of the muffins before baking.
Bake for one hour, or until an inserted toothpick or fork comes out clean!
SO EASY, SO HEALTY, SO GOOD! No sugar, no dairy, no gluten