What better way to start your fall-ish morning than with a pumpkin muffin. This one is vegan, gluten free and not too sweet also.
Ingredients:
1/3 c. melted coconut oil
1/3 c. honey
2 eggs room temp
1 c. pumpkin puree
1/4 c. almond milk (you can use whatever one you want/have)
1 tsp baking soda
1 tsp vanilla
1/2 tsp sea salt
1/2 tsp cinnamon and more for top
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cloves
1 3/4 c. gluten free flour
1/3 c. rolled oats and some for top
Preheat oven 325 degrees
Spray muffin cups
In a large bowl beat oil and honey with a whisk. Add eggs, blend well. Mix in pumpkin, milk, baking soda, vanilla and all spices.
Mix in flour and oats just until mixed through. Divide batter evenly into muffin cups. Sprinkle tops with oats and cinnamon.
Bake 15-17 min. Test middle to verify baked all the way through.
Enjoy!
Ingredients:
1/3 c. melted coconut oil1/3 c. honey
2 eggs room temp
1 c. pumpkin puree
1/4 c. almond milk (you can use whatever one you want/have)
1 tsp baking soda
1 tsp vanilla
1/2 tsp sea salt
1/2 tsp cinnamon and more for top
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cloves
1 3/4 c. gluten free flour
1/3 c. rolled oats and some for top
Preheat oven 325 degrees
Spray muffin cups
In a large bowl beat oil and honey with a whisk. Add eggs, blend well. Mix in pumpkin, milk, baking soda, vanilla and all spices.
Mix in flour and oats just until mixed through. Divide batter evenly into muffin cups. Sprinkle tops with oats and cinnamon.
Bake 15-17 min. Test middle to verify baked all the way through.
Enjoy!
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