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Pumpkin Spice Muffins

adapted from Vegan With a Vengeance

makes 1 dozen or 40 mini muffins

  • 1 cup unbleached wheat flour
  • 3/4 cup whole wheat flour
  • 1 1/4 cup sucanat (or sugar)
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. allspice
  • 1/8 tsp. ground cloves
  • 1 cup pureed pumpkin (not pumpkin pie filling!)
  • 1/2 cup almond milk (or milk of choice)
  • 1/2 cup coconut oil (melted)
  • 2 tbsp. molasses
  • (optional) chocolate chips
  1. Preheat oven to 400F and lightly grease a 12 muffin tin.
  2. Sift together flour, sugar, baking powder, salt and spices.
  3. Separately, whisk together pumpkin, milk, oil and molasses.
  4. Pour the wet ingredients into the dry and mix well.  Add chocolate chips if using.
  5. Fill muffin cups 2/3 full.  Bake 18-20 minutes, or until a toothpick comes out clean.