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Parve
Easy
35 Minutes
Diets 
These pumpkin maple muffins come together easily and will definitely be a fall favorite.
1/2 cup maple syrup such as Gefen (for dessert muffins, use 3/4 cup maple syrup)
1/2 cup Earth Balance vegan buttery sticks, softened
2 eggs
1/2 a can of unsweetened pumpkin puree (about 8 ounces)
1/2 teaspoon vanilla extract
1 and 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon Gefen Baking Powder
1/4 teaspoon Tuscanini Sea Salt
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon Gefen Cinnamon plus more for sprinkling on top (optional)
Preheat oven to 325 degrees Fahrenheit.
Using a mixer, blend the maple syrup, vegan butter, vanilla extract, and eggs together in a large bowl. Beat in the pumpkin puree, mixing until everything is well combined.
In a separate medium bowl, combine the dry ingredients. Add this mixture to the pumpkin slowly, in several additions, beating after each addition. The batter will be thick.
Using a small ladle, spoon the batter into lined muffin tins, filling each muffin three-fourths of the way with batter. If you’d like, sprinkle muffins with cinnamon before baking. Bake for 20-25 minutes, rotating the pan midway through the baking process. Muffins will be crisp on top when ready. An inserted toothpick or fork should come out clean.
This recipe originally appeared on The Artsy Palate.
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