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.
