Embrace the cozy flavors of autumn with our Autumn-Inspired Vegan Pumpkin Muffins. These delightful muffins are not just a celebration of the season but also a healthier treat, packed with the goodness of pumpkin and enhanced with a high-protein blend. The creamy white chocolate chips add a touch of indulgence, making these muffins irresistibly soft, fluffy, and delicious. Perfect for breakfast, a snack, or a sweet treat, these pumpkin muffins are sure to become a fall favorite in your home.
Ingredients:
- 150g self-raising flour
- 50g vegan vanilla protein powder
- 100g coconut sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp ground flaxseed
- 300g pumpkin puree
- 1 tsp vanilla extract
- 60ml coconut oil, melted
- 1 tbsp apple cider vinegar
- 100g vegan white chocolate chips
Instructions:
- Prepare for Baking:
- Preheat the oven to 180°C (356°F). Line a muffin tray with muffin cases.
- Combine Dry Ingredients:
- Sift the self-raising flour, ground flaxseed, and protein powder into a mixing bowl. Add coconut sugar, bicarbonate of soda, baking powder, and cinnamon.
- Mix Wet Ingredients:
- In the same bowl, add the pumpkin puree, vanilla extract, melted coconut oil, and apple cider vinegar.
- Create Muffin Batter:
- Mix together all the ingredients with a spoon until just combined, ensuring not to overmix.
- Add Chocolate Chips:
- Gently fold in the white chocolate chips.
- Bake Muffins:
- Divide the batter evenly among the muffin cases.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the tray before serving.
Enjoy these Autumn-Inspired Vegan Pumpkin Muffins as a delightful treat to celebrate the essence of the fall season. They’re perfect for sharing with friends and family over a warm cup of tea or coffee! 🎃🍂🧁🍫
