Today I bring you a brand new recipe for fall festive Pumpkin Muffins made with the creamy and flavorful Miyoko’s Creamery butter that works both in and on top of this tasty morning treat.Miyoko’s has really upped my baking game offering both salted and unsalted vegan butters that create the perfect texture in muffins, cookies, and all your favorite baked goods.Their award-winning plant-based butter makes everything better and it tastes and performs phenomenally because it’s cultured and churned just like fine, European-style dairy, even though it’s still accessible at places like Target, Walmart, Trader Joe’s, Safeway, and Sprouts.

You can bake with it, cook with it, spread it, and love it even more than animal-based dairy butter.If you don’t believe me, try it! I’ve converted some of the most stubborn omnivores in a matter of 1 bite of toast.We hope you enjoy these delicious Pumpkin Muffins! Ingredients1 cup of pumpkin puree½ cup of mashed banana (about 1 large banana)⅓ cup of Miyoko’s Salted European Style Cultured Cashew Milk Butter, at room temperature⅓ cup of granulated sugar1 teaspoon of baking powder1 teaspoon of baking soda¼ teaspoon of salt1 ½ cup of all-purpose flour2 teaspoons of cinnamon2 teaspoons of vanilla extract1 cup of vegan semi-sweet chocolate chipsMethodStep 1Preheat the oven to 375 degrees, and lightly grease a muffin tin.Step 2Place the pumpkin puree, mashed bananas, Miyoko’s European Style Cultured Butter, a

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