gluten free vegan pumpkin spice muffins
RECIPE TYPE: muffins
SERVES: 10-12 muffins
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. Whisk together flour, flaxseed meal, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt. Set aside.
  3. In large mixing bowl, add almond milk, pumpkin puree, coconut sugar, maple syrup, oil and vanilla extract. Stir until smooth.
  4. 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.
  5. Place muffins on cooling rack to cool completely. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at