Pumpkin and Carrot Muffins

Muffins are a good idea anytime as they make the perfect between meal snack or breakfast on the go. They are also great for picnics as they travel well and don’t require any fuss to serve up. I love to make these in autumn as they look so cosy and smell amazing. But anything with pumpkin pie spice does!

makes 12

what you need

2 cups plain flour

1/2 cup brown sugar

1 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

4 teaspoons pumpkin pie spice (recipe here)

1 cup pumpkin puree

1/2 cup carrot puree

1 teaspoon vanilla powder

1/2 cup melted vegan butter

1 tablespoon apple cider vinegar

1/4 cup almond milk

1 flax egg (1 tablespoon flax meal and 3 tablespoons water mixed together)

1/2 cup chopped walnuts and cinnamon sugar for sprinkling on top

---

what to do

Preheat the oven to 180°C.

Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, vanilla powder and pumpkin pie spice.

Then add the pumpkin and carrot purees, melted butter and apple cider vinegar and almond milk to the mixing bowl, followed by the flax egg and mix until well combined.

Divide the batter evenly amongst a 12 cup muffin tray lined with paper liners. Sprinkle the chopped walnuts on top and then dust with cinnamon sugar.

Bake in the oven for 30 minutes or until a skewer inserted into the centre comes out clean. Transfer the muffins onto a cooling rack to cool.

---