Pumpkin Spiced Muffins
Nutrition per Serving
99
Calories
1.79g
Protein
20.9g
Carbs
1.08g
Fat
Easy to make, moist and delicious. Butter, oil and egg free. Perfect with coffee on a crisp, fall morning.
Ingredients
1 tbsp apple cider vinegar
1 cup unbleached flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup turbinado sugar
1/3 cup dark brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/8 tsp cardamon
1 dash of ground cloves and allspice
1/2 cup canned pumpkin
1/2 cup unsweetened apple sauce
2 tsps vanilla extract
1/4 cup soy milk
12 pecan halves
Instructions
1. Preheat oven to 350 °F (175 °C).
2. Combine the soy milk with the vinegar to make "buttermilk" and set aside.
3. Mix all ingredients except pecans and whisk until smooth adding the "buttermilk" last.
4. Pour into 12 muffin cups. Top each muffin with a pecan half.
5. Bake for about 20 minutes or until a toothpick comes out clean.
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