Sunday, November 9, 2014

Pumpkin Muffins (Gluten + Dairy + Refined Sugar Free + Vegan Option)

I seriously looooovvvvveeee pumpkin. Anything pumpkin, especially once the weather changes, is the best. thing. ever. Hot cup of coffee & a pumpkin muffin? Yes please!
These totally hit the spot & have become my families favorite treat. My husband loves his packed with chocolate chips. They're gluten + dairy free and have refined sugar free + vegan options, so they please everyone in my house! Enjoy!

PUMPKIN MUFFINS (Gluten & Dairy free with Refined sugar free and Vegan options)
  • 1 Cup Gluten Free Flour Blend (I use and love Sarah's G/F flour blend recipe
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 3 eggs* (vegan notes below)
  • 1 cup pumpkin
  • 1 cup coconut sugar (substitute up to half with honey or maple syrup)
  • 1/3 cup applesauce or apple butter
  • 1/4 cup + 1 Tablespoon coconut oil, melted
  • 2 tsp cinnamon
  • 1/2-3/4 cup chocolate chips or carob chips (optional) 

Preheat oven to 350 degrees.

In a small bowl mix the gluten free flour blend, baking soda & salt. Set aside.

In a medium size bowl combine eggs, pumpkin, sugars, applesauce, coconut oil & cinnamon. Mix together until well combined.

Add the dry ingredients to the wet & stir until combined. Don't over mix.

Place 12 paper liners into a standard size muffin tin. Use an ice cream scoop to fill each cup & then bake at 350 degrees for 18-20 minutes. Muffins are done when the center is pushed on and is firm and doesn't sink but springs back.

*To make vegan, replace eggs with 4 1/2 teaspoons of ener-g egg replacer blended with 6 Tbs water until frothy. I also added 1 tsp baking powder to the dry ingredients to give the muffins a little more rise.