
0 servings
What you need

cup all purpose flour

cup dark brown sugar

tsp baking soda

tsp salt

tsp pumpkin pie spice

cup pumpkin puree

cup vegan margarine

cup unsweetened almond milk

tbsp powdered sugar
Instructions
1 Preheat oven to 350° 2 Combine the flaxseed meal and water together in a small bowl to form the flax eggs. Set aside in the freezer for a few minutes while prepping the remaining ingredients. 3 In a large bowl, add all of the remaining ingredients, adding in the flax eggs last. Whisk to combine (can also use standing mixture). Note: batter will be thick. 4 Distribute the mixture into a lined muffin pan (I used a standard cookie scoop to do this- 2 scoops each) and bake for 20-22 minutes. 5 Remove the muffin pan from the oven once done and remove each muffin out of the muffin pan onto the counter in order to cool faster. You will likely have 3 more muffins to bake, so repeat the baking process as needed. 6 Once all muffins are done baking and have cooled, sprinkle them with powdered sugar and enjoy!View original recipe
