Savory Herbed Vegan Pumpkin Muffins

veryveganval.com

M Meagher

2 ½ cups flour

2 tsp baking powder

1 tsp salt

1 tsp dried parsley

1 tsp dried thyme

1 tsp dried oregano

1 tsp. dried basil

15 oz can pumpkin puree

¼ cup olive oil (plus a little extra to grease your pans)

½ cup unsweetened, unflavored vegan milk (almond, soy, cashew, etc.)

Directions at veryveganval.com

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