Pumpkin & Pecan Muffins

October 20, 2020

Pumpkin & Pecan Muffins

Pumpkin & Pecan Muffins

I have made these muffins 2-3 times since I created them in my kitchen. The reason? This is one of the best recipes I have invented so far (at the same time, I do have to confess that I am a big fan of pumpkin spice!). Soft as you wish with a subtle taste of caramel, flavored with pumpkin spices and topped with pecans as a garnish, they have all the right ingredients to be just PERFECT. Accompany these with a hot coffee; I'm telling you it's paradise!

 Ingredients (9 muffins)

4 tbsp Vegan margarine, softened
½ cup Pumpkin puree
½ cup Plant-based milk
½ cup Brown sugar
¼ cup Maple syrup
2 tsp Baking powder
1 tsp Ground cinnamon
½ tsp Ground nutmeg
½ tsp Allspice
¼ tsp Ground ginger
Pinch of ground cloves
3 tbsp Vegan Pro Butterscotch
3 tbsp Ground Flaxseeds
1 ⅓ cup All-purpose flour
18 Pecans, to garnish

Method

1. Start by preheating your oven at 350°F (180°C) and cover a muffin tin with 9 paper cupcake wrappers. Reserve.

2. Soften the vegan margarine for 20 seconds in the microwave, then add to the pumpkin puree and maple syrup. Mix well.

3. In a small bowl, mix the remaining ingredients together (except the pecans) and gradually incorporate it to the wet ingredients. Blend until it's entirely homogeneous.

4. Divide the dough evenly into the paper cups and garnish each muffin with 2 pecans. Bake for 23 minutes or until a toothpick inserted in the center comes out clean.

5. As soon as the muffins are out of the oven, leave them to cool for 20-30 minutes before eating. It also freezes very well.

 

By Sara Girard
Writer at RAW Nutritional




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