gluten free vegan pumpkin spice muffins
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 10-12 muffins
INGREDIENTS
- 1 1/2 cups Bob’s Red Mill gluten free 1-to-1 baking flour
- 1/4 cup Bob’s Red Mill ground flaxseed meal
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup unsweetened almond milk
- 2/3 cup pumpkin puree
- 1/2 cup Bob’s Red Mill coconut sugar or brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup grape seed oil or sunflower seed oil
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- Whisk together flour, flaxseed meal, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, add almond milk, pumpkin puree, coconut sugar, maple syrup, oil and vanilla extract. Stir until smooth.
- Add flour mixture and stir muffin batter until combined. Divide into prepared muffin tin. Bake muffins 18-22 minutes, until golden brown and center is set.
- Place muffins on cooling rack to cool completely. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/09/gluten-free-vegan-pumpkin-spice-muffins.html