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.

Ginger Cookies (Gluten free/Vegan/Refined sugar free)

So I'm on my iphone right now doing about 10 things at once, but one of those 10 things is making cookies, and I just had to post the recipe ASAP. I recently discovered I can't have chocolate (I know. Don't even get me started.) so I've been doing a lot of self discovery through finding non-chocolate recipes I like. First thing I've discovered along my journey? Everything needs chocolate. BUT these ginger cookies are pretty darn good, they're SUPER simple, and they make me feel like the holidays are coming, even if it is 86 degrees out.

Hope you enjoy!

Ginger Cookies (Gluten Free, Vegan, Refined Sugar Free)

1 Cup Honeyville almond flour
1/2 Cup oat flour (or 1/2 cup old fashioned oats) *you can use all almond flour if you want. Cookies will be much softer and chewier instead of crisp and chewy.
1/4 tsp baking soda
1/4 cup Spectrum shortening
1/4 cup honey
1/4 cup coconut sugar
1/4 tsp ginger
1 teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon molasses
Dash of salt

Preheat oven to 350 degrees.

• Put everything in the bowl of your food processor and process until the dough comes together. If you're using oats instead of oat flour put your oats in first and pulse a few times until they're ground up, then continue adding everything else.
• Roll into Tablespoon size balls and press down with a fork, or if you want a thicker cookie just leave them.
• Bake at 350 for 7-9 minutes. Let cool on pan for a few minutes before transferring to baking rack.

These would taste really yummy frosted. Just saying.