Vegan Pumpkin Muffins

• 3 Tablespoons Ground Flax Seeds
• 9 Tablespoons Water
• 1-1/3 cup Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 2 Tablespoons Coconut Flour
• 1/4 cups Coconut Oil
• 1-1/4 teaspoon Pumpkin Pie Spice
• 1/2 teaspoons Salt
• 1/2 cups Maple Syrup
• 1/4 cups Unsweetened Non Dairy Milk
• 1 cup Pumpkin Puree
• 1/3 cups Pumpkin Seeds, For Sprinkling On Top

1. Preheat oven to 325u0b0F (160u0b0C). Prepare a silicone muffin baking pan (if you are using non-silicone pan, grease it with coconut oil or other vegetable oil). Set aside.
2. To make a flax egg, whisk ground flax seeds and water in a small bowl. Set aside for about 3-5 minutes.
3. Meanwhile, combine all the dry ingredients into a mixing bowl and stir until evenly combined. Add the wet ingredients (flax egg, coconut oil, maple syrup (or honey), nondairy milk, and pumpkin puree and whisk everything until smooth and thick.
4. Dump the mixture into silicone pan and fill each cup 3/4 full. Sprinkle with pumpkin seeds.
5. Bake for 25-30 minutes. These muffins are soft so don't be afraid if they look wet inside! Let cool completely.

water, whole wheat flour, baking soda, baking powder, coconut flour, ubc, pie spice, salt, maple syrup, ubc, pumpkin puree, pumpkin seeds

Taken from tastykitchen.com/recipes/breads/vegan-pumpkin-muffins-2/ (may not work)