Healthy Pumpkin Muffins with raspberries! Who would have thought this combination could be so delicious. Made oil-free, dairy-free and vegan friendly using a flaxseed eggs. Notes to make mini muffins too!
*Granulated sugar or brown sugar may be subbed **To make vegan friendly, use 1 TBS milled flaxseed + 3 TBS water and let sit for 5 minutes. I tested the recipe first using this way and it worked out just fine 🙂 ***All whole wheat pastry flour, OR half whole wheat/half all-purpose may be subbed ****To make your own pumpkin pie spice for this recipe use: 2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground ginger + 1/8 tsp all spice + 1/8 tsp cloves ***** The first time I made these I used liners but the muffins had a hard time coming out. They were better after two days. If you don’t mind using some oil to grease the pan, I HIGHLY recommend that route! TO MAKE MINI MUFFINS: Grease or line pan and fill cups full. Bake at 350F for 10-15 minutes, tops will rise over. Insert toothpick in middle, toothpick should come out clean when done. Approx. nutrition info based on regular-sized (12) muffins