Whip up the fluffiest Vegan Cinnamon Crunch Pumpkin Muffins in just 20 minutes!
With whole wheat flour, they are great for breakfast or for a midday treat.
Ingredients
– 2 TBS chia seeds + 5 TBS water– 1/2 cup oil– 1 15 oz can pumpkin – 2/3 cup sugar– 1 cup all pupose flour– 1 cup whole wheat flour – 1 1/2 tsp baking powder– 1/2 tsp baking soda– 2 tsp cinnamon– 3/4 tsp nutmeg– 3/4 tsp saltFor topping: 1 TBS sugar + 1 tsp cinnamon
Preheat the oven to 350 & oil a muffin tin. In a small bowl, combine chia “egg,” oil, pumpkin, andsugar. Mix to combine.
01
In a large bowl, mix flours, baking powder, baking soda, cinnamon, nutmeg, & salt. Pour wet into dry. Spoon muffin batter into 9 tins.
02
Sprinkle cinnamon sugar mix on top of all muffins and bake for 18-22 minutes, until a knife stuck in the center comes out dry.