Pumpkin Muffins

Ingredients:

• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 (15oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup apple sauce
• 1/2 cup coconut oil
• 2 tsp vanilla extract

Cinnamon Sugar Topping:

• 2 tbsp vegan butter, I use Earth Balance
• 2 tbsp granulated sugar
• 2 tsp ground cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.​
2. In a small bowl whisk together flour, baking soda, spices, and salt.
3. In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
4. Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean. 
5. Remove from oven and allow muffins to cool for 10 minutes before transferring to awire cooling rack to cool completely.
6. To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar. 
7. Serve immediately or store in an airtight container at room temperature for up to 5 days. 

Shared with me by Misty Brown. Author/Originally posted by Sarah Mcminn at https://www.mydarlingvegan.com/vegan-pumpkin-muffins/?fbclid=IwAR3RfwFhCMnJrYRq5JCR89EiqAinTMK9sE88Kfa9yOIM3idu2-O1XLmmFSc