Blessed Samhain and a Happy All Hallow’s Eve Season! 🎃 The weather is bringing a delightful chill and is perfect for warm, decadent treats. What better way to enjoy the spices of Autumn than with pumpkin spice muffins? 🍁 The muffins are easy, quick, and a perfect accompaniment to your favorite Fall drink. Did I mention they’re dairy AND oil-free, plus you can easily make them gluten-free? 🤩 Take a moment and enjoy these little beauties! 🍂

Pumpkin Spice Muffins

• 15 oz canned pumpkin puree
• 1/3 cup overripe banana, mashed
• 1/2 cup plant milk, unsweetened and unflavored
• 1 1/4 cups brown sugar, lightly packed
• 1 3/4 cups all-purpose flour (sub with a 1:1 gluten-free flour)
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 tsp salt
• Optional: 1/2 cup vegan chocolate chips, dried cranberries, chopped walnuts

Method:

1. Preheat the oven to 375 F and lightly spray a 12-count muffin pan with cooking spray. If using paper liners, spray the liners lightly.
2. In a large mixing bowl or stand mixer bowl, add the pumpkin, banana, plant milk, and brown sugar. Stir with a spatula or use the paddle attachment on your mixer (set to low) until smooth and well combined.
3. Sift the flour, baking powder, salt and spices directly over the wet mixture with a fine mesh strainer or sifter.
4. Mix ingredients gently until just combined (some flour is okay!).
5. Fold in any desired optional ingredients and fill the muffin cups evenly.
6. Bake for 23-25 minutes. Remove from the oven and let cool for at least 15 minutes. Enjoy! 🎃

May your Autumn season be complete with great company, great celebrations, and great treats!🧁 Thank you for following and I hope you enjoy my page. Have a lovely Eve! 🌙