Peoples Vegan muffin wizardry by Minimalist Baker

Pooches Vegan muffin adaptation by Brewing Good Coffee Co.

Pooches Pumpkin Muffins

• 1.5 flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water
• 3/4 cup (150 g) pumpkin puree
• 1 medium sweet potato (roasted or steamed)
• 2/3 cup peanut butter ( fresh or unsweetened )
• 1 tsp baking soda
• 1/2 - 1 cup (120 ml) water
• 3/4 cup (67 g) gluten free rolled oats
• 1 cup (160 g) gluten free flour blend

Peoples Pumpkin Muffins

• 1.5 flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water)
• 2 Tbsp (30 g) mashed ripe banana
• 3/4 cup (150 g) pumpkin puree
• 2/3 cup (146 g) muscovado sugar*, packed (or sub organic brown sugar or coconut sugar)
• 1/4 cup (60 ml) maple syrup
• 1/4 cup (60 ml) olive oil
• 1 tsp vanilla extract
• 2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 1/4 tsp pumpkin pie spice*
• 1/2 cup (120 ml) water
• 1/2 cup (55 g) almond meal (ground from raw almonds)
• 3/4 cup (67 g) gluten free rolled oats
• 1 cup (160 g) gluten free flour blend* ( we used A.P. flour for our substitute) 

CRUMBLE TOP optional

• 3 Tbsp (40 g) muscovado sugar (or sub organic brown sugar, organic cane sugar, or coconut sugar)
• 3 1/2 Tbsp (35 g) gluten free flour blend
• 2 Tbsp (13 g) roughly chopped pecans, pepitas or walnuts
• 1 1/4 Tbsp (18 g) coconut oil
• Pinch each cinnamon + pumpkin pie spice