Low Sodium Vegan Pumpkin Muffins with Vanilla Glaze

Total time42 min

Prep time15 min

Cook time22 min

Low Sodium Vegan Pumpkin Muffins with Vanilla Glaze

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Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the muffins

1 can (15 oz) pumpkin puree
½ cup neutral oil (such as canola oil or avocado oil)
¾ cup organic cane sugar
¼ cup packed light brown sugar
¼ cup plant-based milk
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the vanilla glaze

1 cup powdered sugar, sifted
2–3 tbsp plant-based milk
½ tsp vanilla extract

Instructions

1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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