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Gluten Free, Plant Based Pumpkin Muffins!

Hey Pumpkin, Nice Muffin! :)๐ŸŽƒ



๐Ÿฆ‡1.5 flax eggs (1 1/2 tbsp flaxseed meal+ 4 tbsp room temp water)

๐Ÿฆ‡1 cup pumpkin puree

๐Ÿฆ‡2/3 cup coconut sugar (or sub cane)

๐Ÿฆ‡1/4 cup maple syrup

๐Ÿฆ‡1/2 cup coconut milk (or milk of your choice)

๐Ÿฆ‡1/4 melted coconut oil

๐Ÿฆ‡1 tbsp freshly chopped ginger

๐Ÿฆ‡1 tsp vanilla extract

๐Ÿฆ‡2 tsp baking soda

๐Ÿฆ‡1/4 tsp sea salt

๐Ÿฆ‡1/2 tsp cinnamon

๐Ÿฆ‡1 1/4 tsp pumpkin pie spice

๐Ÿฆ‡1/2 cup almond meal (ground from raw almonds)

๐Ÿฆ‡3/4 cup rolled oats

๐Ÿฆ‡1 cup gluten-free flour blend

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Optional topping

๐Ÿฆ‡Sprinkled coconut sugar

๐Ÿฆ‡Roughly chopped pecans or walnuts

๐Ÿฆ‡Pinch of cinnamon or pumpkin spice

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Instructions:

1. Preheat oven to 350 degrees F and lightly grease a 12 count muffin pan

2. Prepare flax egg and let set for 5 minutes.

3. Add pumpkin puree, sugar, maple syrup, milk, coconut oil and vanilla extract and whisk until combined.

4. Add baking soda, salt, cinnamon, and pumpkin pie spice, and mix well.

5. Add almond meal, oats, and gluten-free flour blend and stir until combined. The batter should be thick and scoopable.

6. Divide batter evenly among 12 muffin tins

7. Add optional ingredients to top.

8. Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out clean.

9. Let cool for 5 minutes in muffin tin, then gently remove and cool on a cooling rack.

10. Enjoy eating muffins! store in fridge 3-4 days or freeze for longer term storage.

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