Ingredients
1 cup pumpkin puree
1 cup almond milk
1/2 cup maple syrup
1 tablespoon apple cider vinegar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
Method
1. Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a muffin tin with cupcake liners or grease it lightly.
2. In a large bowl, mix together the pumpkin puree, almond milk, maple syrup, and apple cider vinegar until it’s well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, but don’t overmix.
5. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
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