3 cups rolled oats (use certified GF oats for gluten-free)
3/4 cup raw pepitas* (pumpkin seeds)
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice (or 1/2 tsp. cinnamon (1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg))
2 cups water
1 cup shredded carrot
FOR COCONUT WHIPPED TOPPING
1 can of coconut cream or coconut milk (refrigerated until cream hardens and separates from water)
2 Tablespoons maple syrup + 1/4 teaspoon cornstarch
Preheat oven to 375 degrees F. Add all ingredients except carrot to a blender or food processor and puree until mostly smooth and no large pieces of seeds remain. Add in shredded carrots and pulse to mix in
Fill 12 muffin liners to the brim with batter (there should be just enough). Bake for 25 minutes or until a toothpick comes out mostly clean.
Remove muffins to a cooling rack for at least 10 minutes before enjoying with a pat of vegan butter, coconut whipped topping (see below), or simply plain.
COCONUT WHIPPED TOPPING
Open the can of coconut cream or coconut milk and scoop off the solidified cream. Blend the maple syrup and cornstarch along with the coconut cream until aerated. Coconut cream will whip up like a sturdy whipped cream, and coconut milk will be less sturdy but equally delicious. Store extra topping in the fridge for 2-3 days, if it lasts that long.
SERVES: 12 muffins
CREDITS: Pass the Plants/Beth Hornback