We have 2 versions of our pumpkin muffins recipe for you. Michelle gave us the base, and Melanie decided to make these on a whim for company one weekend without shopping for the exact ingredients beforehand. So we have indicated the substitutions she used in parenthesis. This is a super easy recipe and the muffins are delicious either way.
2 cups gluten free flour blend
1/3 cup firmly packed brown sugar – Florida Crystals
1/3 cup sugar – Florida Crystals
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground ginger or (cloves)
1/2 cup butter substitute, melted (Michelle used a combination of Earth Balance and coconut oil) (Melanie used 1/4 butter, 1/4 coconut oil)
1/2 cup pumpkin puree
1/3 cup milk alternative (Michelle used organic, non-GMO Soy) (Melanie used organic vanilla Almond Milk)
1 teaspoon vinegar
Egg replacer (Equivalent of 3 eggs. I use Ener-G) (Melanie used 3 eggs)
Heat oven to 400 degrees. Grease a 12 cup muffin pan (Melanie used coconut oil), or line with baking cups.
Combine all ingredients except butter alternative, pumpkin, milk alternative, vinegar, and egg in large bowl.
Combine all remaining ingredients in medium bowl. Stir into flour blend mixture just until moistened. Spoon batter into prepared muffin pan. Bake for 15-20 minutes or until toothpick inserted in middle comes out clean. Cool 5 minutes; remove from pan.
Enjoy your best and healthiest version of these pumpkin muffins, and share with us any adaptations you make!
Recipe by Michelle