Vegan Pumpkin Muffins #pumpkin #desserts #cakes #muffins #vegan

These veggie lover pumpkin biscuits can be made with sans gluten, entire wheat or generally useful flour. Normally improved with maple syrup and canvassed in cinnamon sugar!

I previously posted these veggie lover pumpkin biscuits in 2014 (and called them vegetarian pumpkin doughnuts) yet needed to repost them to incorporate a sans gluten alternative. I never post pumpkin plans this early however it was either these biscuits or nothing, so I picked the biscuits. :)

In the event that you need something that is without grain, look at my paleo pumpkin doughnuts and simply make them with a standard estimated biscuit skillet!

Something I found when redoing these vegetarian pumpkin biscuits is that dunking them in spread or coconut oil is absolutely superfluous to get the cinnamon sugar to stick. When you use spread, it resembles you really need to plunge them twice in the sugar in light of the fact that the first go around, the margarine retains everything and it sort of vanishes.

Also try our recipe : STRAWBERRY SHORTCAKE ICE CREAM CAKE #dessert #cakes #strawberry #pumpkin #bars

Ingredients :

• For the donut holes:
• 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of this Gluten-free 1-to-1 Baking Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
• 1/2 cup (120ml) maple syrup
• 3/4 cup (182 grams) pumpkin puree, room temperature
• For the cinnamon sugar coating (the butter actually isn't needed! See post for more details):
• 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
• 1 teaspoon ground cinnamon
• 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 1

Directions :

1. Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
2. In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
3. In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
4. Add the dry mixture to the wet one and stir just until combined.
5. Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
6. Invert the muffins onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping. Remove the muffin liners.
7. Mix together the sugar and cinnamon in a small bowl. Dip the tops and sides of the mini muffins in the butter (if using) and then roll in the cinnamon sugar.
8. If you make the gluten-free version and they're a little weird or gummy straight out of the oven, just let them sit a while (maybe 1-3 hours) and they'll somehow magically straighten themselves out!
9. Can be stored in an airtight container in the refrigerator (if you used butter) or at room temperature (if you didn't use butter) for up to 3 days.

Source : bit.ly/2n3ql5H

Read more our recipe : PERFECTLY CRUMBLY APPLE CRISP #apple #dessert #meals #crispy #easy