Pumpkin Muffins
These pumpkin muffins are gluten free, dairy free and egg free. As the leaves begin to change I am reminded that fall is quickly approaching. The farmers markets are filled with apples, winter squash and pumpkins. After my trip to the farmer's market this morning, I had to come home and make this recipe. My husband loves waking up to the fresh aroma of these baking in the oven as the scent of cinnamon and spice fills the air.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
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Ingredients
- 2 Tablespoons Flax Meal (try freshly grounding flax seeds in your coffee grinder and make your own)
- 1/4 Cup Water Filtered
- Non-stick Cooking Spray
- 1 Cup Pumpkin Puree Organic, Canned
- 3 Tablespoons olive oil Extra Virgin
- 1/2 Cup Vanilla Almond Milk Make it home made. Get the recipe here: https://www.thecompleterecipe.com/recipe/almond-milk/
- 1/3 Cup Maple Syrup Grade A, Organic
- 1/3 Cup Brown Sugar Organic
- 1 teaspoon Baking Soda Aluminum Free
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Cinnamon Ground
- 1/2 teaspoon Nutmeg Freshly Ground
- 1/2 teaspoon Ginger Dried, Ground
- 1/4 teaspoon Allspice Ground
- 1/2 teaspoon Sea Salt Fine
- 1 Cup All Purpose Baking Flour Bob's Red Mill Gluten Free, Wheat Free, Dairy Free Mix
- 1/3 Cup Oat Flour Certified Gluten Free
- 1/2 Cup Walnuts Organic, Chopped
- 1/4 Cup Pumpkin Seeds Organic, Raw
Ingredients
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Instructions
- Pre-heat oven to 350 degrees (F)
- In a large bowl combine Flax Meal and 1/4 Cup Water. Let stand for 5 minutes to thicken. Meanwhile, while you are waiting you can proceed with the next steps....
- Spray the muffin tins with cooking spray.
- In a separate bowl combine all of the dry ingredients. The brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, sea salt, baking mix, and oat flour. Whisk together.
- To the flax/water mixture add the wet ingredients. Add the pumpkin puree, olive oil, almond milk, and maple syrup. Whisk together until combined.
- Whisk the dry ingredients into the wet ingredients. Stir well.
- Fold in chopped walnuts.
- Fill the muffin tins. Sprinkle each one with raw pumpkin seeds.
- Bake muffins on 350 degrees for approximately 30 minutes until golden brown and when a toothpick inserted in the center comes out clean.
- Remove from oven and cool on cooling rack. Serve warm.
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