1tbspVinegarYou can use apple cider vinegar or white vinegar
1/3cup / 60 gmsCoconut oil
1/2cup ( 170 gms)Pumpkin puree
1tspVanilla extract
Pumpkin seeds, Walnuts, and Granulated sugar for toppingOptional
Instructions
Preheat your oven to 180C. Line your muffin tray cavities with paper liners.
Combine almond milk and vinegar in a bowl. Set aside for 5 minutes.
Sift together whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
Stir in the sugar.
In a small bowl, whisk together the milk-vinegar mixture, oil, pumpkin puree, and vanilla extract.
Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Fill the batter evenly in the muffin cups using 2 spoons or an ice cream scoop.
Top with chopped walnuts, pumpkin seeds, and granulated sugar.
Bake for 20 -22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.