Vegan Pumpkin Muffins

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2 cups spelt flour

1 tsp salt

1 Tbsp baking powder

2 tsp cinnamon

1/2 cup organic vegan sugar (365 Whole Foods brand used)

1 1/4 cups pumpkin puree (canned, unsweetened)

1/4 cup almond milk

1 tsp vanilla extract

1 Tbsp apple cider vinegar

1/4 cup agave or maple syrup

1 "flax egg" (whisk together: 1/4 cup water + 1 tsp flax seeds)

1/3 cup apple sauce

3 Tbsp virgin coconut oil, melted (optional)

1/3 cup vegan butter, softened

2/3 cup virgin coconut oil

3 cups powdered sugar

1 tsp cinnamon

pinch salt

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