3cupsrolled oats ((use certified gluten-free if GF))
3/4cupsraw cashews or pepitas
3/4cupspumpkin puree
1/2cupmaple syrup or unrefined sugar (or a combination)
1teaspoonvanilla extract
1/2teaspoonsalt
1 1/2teaspoonsbaking soda
1teaspoonpumpkin pie spice
1teaspooncinnamon
2cupsapple cider, apple juice, or water (NOT apple cider vinegar) (or a combination)
For the Cashew Cream Drizzle
3/4cupsraw cashews (132g)
3Tablespoonsmaple syrup
1teaspooncinnamon
1Tablespooncoconut 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.
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.