I’ve been inside hiding from the stormy skies all weekend. The rain has a way of penetrating all my layers and chilling me to my core, so I’d rather hibernate – melt into the couch with a comfy sweater and a good book to avoid all of the cold. Nothing really is quite as warming as the smell of pumpkin spice muffins baking in the oven. It’s a giant hug to your senses, making the house just that much more cozy. The perfect remedy to the grey West Coast weather. Snuggle up and make a batch to see for yourself.
Pumpkin Spice Muffins
- 3-4 bananas
- 2 flax eggs***
- 6 Tbsp coconut oil
- 1 Tsp baking soda
- 1 Tsp baking powder
- 1 1/2 Tbsp pumpkin spice
- 1 1/2 Tbsp maple syrup
- 1 1/2 cups whole wheat flour
- 1/2 pecans, chopped
- 1/4 cup rolled oats
***Flax eggs are simple to make & are a perfect vegan substitute to eggs. To make one egg, combine 1 tbsp ground or roughly chopped flax seeds with 2 tbsp water and allow to sit for 5 minutes. This should be enough time for the seeds to soak & form a kind of jelly-ish mixture that we will use as a binder for the muffins.
Preheat oven 350 degrees.
Lightly grease a muffin tray or line it with cups & set aside.
Mix the wet ingredients together.
Mix all the dry ingredients together in a small bowl.
Add the wet & dry ingredients together, gently folding in a bit at a time.
Scoop into muffin tins and sprinkle the tops with a few extra chopped pecans.
Bake for 18-23 minutes, rotating the pan halfway through. Poke them with a toothpick and if it comes out completely clean you know they are done. Allow to cool for 5 minutes in the tray when you take them out of the oven & then transfer to a cooling rack.