Pumpkin Spice Muffins

Pumpkin Spice Muffins {Vegan}

Sam. 08. 2015

Desserts, Fall ⋅ muffins, Pumpkin, vegan ⋅

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Pumpkin Spice Muffins {Vegan}

Ingredients

• ¼ C Vegetable Oil
• 1-1/2 Tbl Silken Tofu, blended until smooth
• ¾ C Vegan Sugar
• ¾ C Canned Pumpkin Puree (NOT pumpkin pie mix)
• ¾ tsp Pumpkin Pie Spice
• ¾ tsp Salt
• ¾ tsp Baking Powder
• Cinnamon Sugar Topping:
• 1 Tbl Ground Cinnamon
• 3-4 Tbl Vegan Sugar

Instructions

1. Mix together the oil, tofu, sugar, pumpkin, spices, salt and baking powder. Add flour and stir just until smooth.
2. 
3. In a muffin (or mini muffin) pan, place a cupcake or mini muffin wrapper in a muffin or cupcake pan and fill only ¾ full. These will rise, so be sure not to overfill.
4. Preheat oven to 375 degrees and bake for 7-8 minutes or mini, or 20-25 minutes if making full sized muffins. Using a toothpick or cake tester will help you determine doneness. Remove from the oven and let cool for 5 minutes. Loosen the edges ransfer to a wire rack. While the muffins are still warm but not as fragile, gently shake them in a bag with the cinnamon sugar. You can also just sprinkle the tops of the muffins heavily rather than coating the entire muffin.
5. 

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