Dry Ingredients
1 2/3 cups unbleached flour
1 tablespoon pumpkin pie spice (see below for ingredients)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup chopped walnuts
Wet Ingredients
1 tablespoon ground flax seeds
3 tablespoons water
3 tablespoons unsweetened almond milk
1 cup unsweetened pumpkin puree
1/3 cup vegetable or melted coconut oil
3 tablespoons pure maple syrup
1/2 cup packed brown sugar
1/4 cup blackstrap molasses
Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
Crumb Topping
2 tablespoons walnut pieces
1/4 cup unbleached flour
2 tablespoons cane sugar
1 tablespoon light brown sugar
1/8 teaspoon baking powder
Pinch of salt
1 tablespoon earth balance
Directions
Preheat the oven to 350F. Line a muffin pan with large parchment paper liners.
In a mug or small bowl, whisk together the flaxseed and water. Set aside for a few minutes to thicken.
In a large bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt).
In a medium bowl, whisk together the wet ingredients until smooth (flax mixture, pumpkin puree, oil, maple syrup, brown sugar, and molasses).
Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter. Set the batter aside.
In a small bowl, make the crumb topping. Melt the earth balance, then stir in the remaining ingredients. Adjust flour accordingly until mixture is dry and crumbly.
If using, fold the chopped walnuts into the muffin batter. Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Cover with the crumb topping. Gently press the topping onto the muffins so it adheres.
Bake the muffins for about 20 minutes until a toothpick comes out clean. Cool the muffins in the pan for 5-10 minutes, and then transfer each muffin onto a cooling rack until completely cool.
Adapted From
http://ohsheglows.com/2015/10/28/pumpkin-gingerbread-muffins-vegan/#ixzz3rK8NmQSj
Nutrition
makes 12 muffins