Gluten-free Vegan Pumpkin Protein Muffins

Preheat the oven to 375ºF and line a 6 cup muffin pan with muffin cups.
In a liquid measuring cup or a small bowl, mix together the nondairy milk and apple cider vinegar. Set aside to curdle.
½ cup nondairy milk, ½ tsp apple cider vinegar
In a large bowl, whisk together the dry ingredients, making. sure to remove any clumps of protein powder or almond flour.
1½ cups almond flour, ⅓ cup Nutrika Certified Organic Pumpkin Protein Powder, 1 tsp baking powder, ¼ tsp salt, 2 tbsp granulated sugar
Make a well in the bowl of dry mix, and add the curdled nondairy milk, vegetable oil and apple sauce. Use a spatula to mix the. batter until just combined. Do not over mix!
2 tbsp no sugar added apple sauce, 3 tbsp vegetable oil
Scoop about ¼ rounded cup of batter into each muffin cup. Top each muffin with pumpkin seeds.
2-4 tbsp Nutrika Certified Organic Pumpkin Seeds
Bake the muffins for 30-35mins, or until the tops of the muffins are golden in colour. Stick a toothpick into the middle of a muffin to see if there is still raw batter. If there is, add additional time in 5mins increments.
Allow the muffins to cool in the pan for at least 5mins before allowing them to cool on a cooling rack completely.