Pumpkin cream muffins ??
Raining all day today, means time for baking . Listening to the smooth jazz in the background while baking, and the kitchen smells so good … it’s such a precious time for me.
So what I baked today were pumpkin spice cocoa muffins with pumpkin cream, which were heavenly yummy ?
?1/2cup rolled oats
?1/2cup all purpose flour
?2tsp baking powder (aluminum free)
?1 packet of Pumpkin Spice Hot Cocoa Mix ➡️swipe to see. Target bland, and accidentally?? it’s vegan
My friend in Hawaii sent me this ?
?1/2ripe banana (mashed)
?50g fork tender pumpkin (seeded snd peeled)
?3TBS maple syrup
?1tsp vanilla extract
?1/2cup plant milk
?3TBS homemade almond butter
?1tsp coconut oil
?1tsp lemon juice
1 preheat oven 180℃(350°F)
2 process rolled oats until fine powder
3 in a mixing bowl, mix all the dry ingredients
4 in another mixing bowl, mash banana and pumpkin with fork or masher, add all the wet ingredients, whisk well
5 combine dry and wet ingredients, mix together, add lemon juice and 3/4 cup blueberries
6 pour into muffin mold
7 back for 25-30 minutes
8 let them cool
?150g fork tender pumpkin (seeded and peeled, and diced)
?1TBS cane sugar
?1/4cup plant milk
?2tsp vegan butter
?1/2tsp vanilla extract
In a blender, process until smooth
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