This pumpkin-packed snack is perfect for any time of day.
Ingredients
- 1 ¼ cup gluten-free all-purpose flour
- ¾ cup light brown sugar
- 2 tsp double-acting baking powder
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- Optional mix-ins: chocolate chips, raisins, or nuts
- 1 cup pumpkin puree
- 2 “flax eggs”*
- ¼ cup dairy-free butter softened
- ¼ cup coconut cream
*To make flax eggs, combine one tablespoon of ground flax with 3 tablespoons of warm water and whisk with a fork. Let sit for 10 minutes before using.
Directions
- Preheat oven to 400°F. Grease a muffin pan and set aside.
- Combine dry ingredients in a mixing bowl (flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, salt).
- Add the flax eggs to the dry ingredients.
- Add coconut cream, butter, and pumpkin puree to dry ingredients. Add your optional mix-ins if you are using. Stir all ingredients together until well combined.
- Add muffin batter to greased muffin tin evenly among 9 of the cups.
- Bake for 20-25 minutes, or until muffins are golden brown and slightly firm to the touch.
