Vegan Pumpkin Muffins with Sacha Inchi Powder
SMALL BATCH VEGAN PUMPKIN MUFFINS
YIELDS 6 MUFFINS
10 min Prep Time
20 min Cook Time
30 min Total Time
1 tablespoon flaxseed meal
1/2 cup pumpkin puree
6 tablespoons brown sugar
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1 teaspoon pumpkin spice
1/2 cup plain flour
1/4 cup Sacha Inchi Protein Powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pepitas (pumpkin seeds), chopped lightly
First, combine the flaxseed meal with about 2 1/2 tablespoons of water in a small bowl. Stir well, and let rest for about 5 minutes.
Preheat the oven to 350, and line 6 cups in a muffin pan with liners.
In a medium bowl, stir together the pumpkin, brown sugar, oil, vanilla extract, and pumpkin spice.
Next, stir in the flaxseed meal & water mixture.
Sprinkle the Sacha Inchi Protein Powder, flour, baking soda, salt and pepitas on top. Mix very well.
Divide the muffin mixture between all 6 cups.
Bake for 18-20 minutes, until a toothpick inserted comes out cleanly.
Store any leftovers tightly covered on the counter for up to 2 days.