- 15 oz. organic canned pumpkin
- ⅓ cup melted coconut oil
- ½ cup Almond milk
- ½ cup brown sugar
- 1 ¾ cup All purpose flour
- 1 tbsp. Baking powder
- 2 scoops Vegan Vanilla Proteini
- 2 tsp. Pumpkin pie spice
- ¼ tsp. salt
Optional toppings: coconut whip cream, maca drizzle and cacao nibs.
Preheat oven to 375 degrees Fahrenheit. Mix wet ingredients (pumpkin, coconut oil, almond milk) first in a large mixing bowl, then add in dry ingredients (flour, sugar, baking powder, Proteini, pumpkin pie spice, and salt) and whisk until smooth. Once the batter is ready, grab your muffin tin and fill each cup about ⅔ full. Then bake for 22- 24 minutes. Let cool then serve.
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