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Fall Pumpkin Muffins for People and Pooches
Posted by
onPeoples 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