Ingredients
The following ingredients have 12 Servings
- 3 eggs, room temperature
- 1 cup non-dairy milk, I used unsweetened almond, room temperature
- 3 tablespoons oil of choice, I used coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- 1 package Simple Mills Pumpkin Muffin & Loaf Mix
- 1½ cups raw cashews, soaked in water in the refrigerator overnight, at least 6 hours, up to 12
- ¼ cup coconut cream
- ¼ cup melted coconut oil, use refined for no coconut flavor
- ¼ cup maple syrup
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- ⅛ teaspoon kosher salt
Instruction
- Preheat oven to 350°F. Lightly grease a muffin tin with coconut oil (recommended), or line with paper liners.
- In a large mixing bowl, whisk together the eggs, non-dairy milk, oil of choice, and vanilla extract. Add in all of the spices and the Simple Mills Pumpkin Muffin & Loaf Mix. Whisk to combine.
- Spoon batter into the prepared muffin tin, filling each 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a cooling rack before frosting.
