Pumpkin Spice Muffins with Maple Butter Spread

These are yummy moist muffins that are great for using up left over pumpkin purée. Along with the maple butter spread they are a nice treat breakfast.
I make them vegan and dairy free, they are also candida friendly.

What you need:

Muffins
1 3/4 cups whole wheat flour
3/4 cup coconut palm sugar
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
2 tbs ground flax boiled with 6 tbs water and cooled
1 cup pumpkin purée
1/4 cup canola oil
1tsp vanilla

Maple Butter
1/2 cup vegan margarine
1/8 cup of coconut palm sugar ( you can powder it in a magic bullet for a smoother texture).
1/8 cup maple syrup



Preheat oven to 375. Prepare 12 muffin tins.
In a large bowl mix dry ingredients, then add wet ingredients and mix just until moist. Spoon into muffin tin and bake 20-25 min or until tops spring back when pressed.

While muffins are baking stir together margarine, coconut palm sugar and maple syrup. Serve the muffins warm with the maple butter.