In a large bowl, whisk together flour, sugar, baking soda & pumpkin spice.
In a medium bowl, combine your pumpkin puree and whisk in the non-dairy milk, vinegar & vanilla extract.
Fold the wet with the dry and mix until evenly incorporated. You can use a mixer or throw everything into your blender.
Line your muffin pan with baking cups, optional.
Using a tablespoon scoop, measure out two rounded scoops of batter per cup.
Top each with a sprinkle of pumpkin seeds and rolled oats.
Bake for 22-26 minutes or until golden brown and cooked in the middle.
Let completely cool before peeling the liner, if you're not using a liner let cool for 5 minutes before enjoying.
1 tsp of Pumpkin Spice is a combination of 1/3 tsp ground Cinnamon, 1/6 tsp ground Ginger & ground Nutmeg, 1/8 tsp ground Cloves & ground Allspice.You can substitute for any flour and/or sugar combination you prefer.
CuisineGluten-free, Vegan, Oil-free
Recipe by The Plant Philosophy at https://theplantphilosophy.com/10-ingredient-pumpkin-spice-muffins/