Pumpkin Gingerbread Muffins

• Produce

  • 1 1/4 tsp Ginger, ground
  • 1 1/2 cups Pumpkin puree

• Refrigerated

  • 2/3 cup Non-dairy milk

• Condiments

  • 2 tbsp Blackstrap molasses
  • 2 1/8 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 cup 63grams confectioners' sugar
  • 3/4 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1 1/4 cup Palm sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 7/8 cup Coconut oil

• Other

  • 1 and 1/2 cups plus 1 tablespoons | 225 grams my gluten free flour blend or your favorite gf blend
  • 7 tablespoons aquafaba (liquid found in cans of chickpeas/white beans*

Found on asaucykitchen.com

Description

Ingredients

• 1 and 1/2 cups plus 1 tablespoons | 225 grams my gluten free flour blend or your favorite gf blend
• 2 teaspoons baking powder
• 1 1/4 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup | 105 grams coconut oil, melted
• 3/4 cup | 150 grams coconut sugar*
• 2 tablespoons blackstrap molasses
• 1 and 1/2 cups pumpkin puree
• 7 tablespoons aquafaba (liquid found in cans of chickpeas/white beans)*
• 1/4 cup |60ml dairy free milk
• 3/4 cup (94g) all-purpose flour
• 1/2 cup | 200 grams coconut sugar
• 1 teaspoon cinnamon
• 6 tablespoons | 84 grams coconut oil, melted
• 1/2 cup | 63grams confectioners sugar
• 1 tablespoons | 15 ml pure maple syrup
• 1 tablespoons | 15ml)dairy free milk

Directions

• Preheat oven to 425°F /220°C. Grease or line a 12 count muffin tin. Set aside.
• In a large bowl, whisk the flour, baking powder, cinnamon, gingerbread spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, sugar, molasses, pumpkin puree, aquafaba and milk together until combined. Pour the wet ingredients into the dry ingredients, then mix everything together until combined . Spoon the batter into liners, filling them almost full.
• Whisk the flour, sugar, and cinnamon together until combined. Stir in the coconut oil until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
• Bake for 5 minutes at 425°F/220°C. Without removing the muffins from the oven, reduce the temperature to 350°F /180°C. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
• Whisk all of the icing ingredients together until combined and smooth. Once the muffins are cooled drizzle the icing and serve.