1/2cmaple syrup or unrefined sugaror a combination
1tvanilla extract
1/2tsalt
1 1/2tbaking soda
1tpumpkin pie spice
1tcinnamon
2capple cider, apple juice, or water (NOT apple cider vinegar)or a combination
For the Cashew Cream Drizzle
3/4craw cashews132g
3Tmaple syrup
1tcinnamon
1Tcoconut oil
Instructions
Preheat oven to 375F. Add all ingredients to a blender and puree mostly smooth and no large pieces of pepitas or cashews remain. Fill 12 muffin liners to the brim. Bake for 22 minutes or until a toothpick comes out mostly clean. Remove muffins to a cooling rack for at least 10 minutes before enjoying with the optional cashew cinnamon frosting, a pat of vegan butter, or simply plain.
For the Cinnamon Cashew Frosting
Melt coconut oil and add to remaining ingredients in a blender or food processor. Blend until smooth and creamy, then drizzle over cooled muffins.