Pumpkin Spice Muffins

• Vegan
• Gluten free

• Produce

  • 3/4 cup Chocolate chips or raisins
  • 1/2 tsp Ginger, ground
  • 1 cup Pumpkin puree, unsweetened

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 3/4 cup Coconut sugar
  • 1 3/4 cups Gluten-free flour blend
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 2 tbsp Flax seeds, ground

Found on delightfuladventures.com

Description

Ingredients

• 2 tbsp ground flax seeds + 6 tbsp water
• 1 3/4 cups gluten-free flour blend (I use Bobs Red Mill, see note below)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup melted coconut oil (plus extra for greasing muffin tin)
• 1 tsp vanilla
• 3/4 cup coconut sugar
• 1 cup unsweetened pumpkin puree
• 3/4 cup chocolate chips OR raisins

Directions

• Preheat oven to 375°F.
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
• In a large bowl, mix the coconut oil, vanilla, and flax eggs together. Stir in coconut sugar and pumpkin puree until blended.
• Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips or raisins.
• Divide batter into the 12 muffin cups.
• Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.