These muffins are like pumpkin spice meets carrot cake. But with a healthy twist. Vegan, whole wheat and naturally sweetened. Great for breakfast on-the-go, as a light but satisfying snack, or as a healthier alternative for dessert. Enjoy!
Preheat oven to 350F and grease or line muffin tin.
In a small bowl, combine the flax meal and water to create a flax egg. Set aside while you prepare the wet ingredients so it has time to gel.
In a large mixing bowl, add pumpkin puree, shredded carrots, maple syrup, oil and vanilla, and stir to combine. Add in the flax egg, and stir well.
In a medium mixing bowl, whisk together the whole wheat pastry flour, baking soda, salt, cinnamon, ground ginger and nutmeg.
Add the dry ingredients to the wet ingredients and stir until just combined. Try not to over-mix. The batter should be thick.
Spoon the batter into the greased or lined muffin tin and use the back of a spoon to help even them out if necessary. Bake for 20 minutes, or until a toothpick comes out clean. Remove from oven and let cool in the tin on a cooling rack. Enjoy!