super moist pumpkin muffins (vegan)
these are the most delicious pumpkin muffins I have found! I try other recipes and always come back to this one... super moist and a little more healthy with the addition of applesauce! I prefer these over the regular non-vegan variety.
yields 14 muffins
1 3/4 cups flour
1 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup applesauce
1 teaspoon vanilla extract
1/3 cup coconut milk
1/4 cup coarse turbinado sugar (optional)
Preheat oven to 350 degrees.
In a large bowl, combine flour, brown sugar, granulated sugar, baking soda, and salt (I use a whisk). Then, add the pumpkin puree, oil, applesauce, vanilla and coconut milk until flour mixture is well incorporated.
Using an ice cream scoop, fill a muffin tin (each about 3/4 full to allow for rising). Sprinkle a little of the turbinado sugar on top of each muffin. Bake in preheated oven for about 25-30 minutes.
recipe adapted from “super moist pumpkin bread”: http://allrecipes.com/recipe/13590/super-moist-pumpkin-bread/
weight watchers: 9 smart points; 6 points plus
