These pumpkin muffins are a healthy and tasty fall treat because they dont have any added sugar, gluten, or dairy. They taste great, stay moist, and are great for breakfast or a snack.
Ingredients:
- 1 1/2 cups gluten-free flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1 cup pumpkin puree
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips optional
Instructions:
Warm the oven up to 175F 350C
Get some paper liners and line a muffin tin
You will need to mix the coconut sugar, baking powder, baking soda, salt, and spices with a whisk in a large bowl
Put the pumpkin puree, almond milk, coconut oil, and vanilla extract in a different bowl and mix them together
Add the wet ingredients to the dry ones and mix them together just until they are mixed
If you want to use chocolate chips, fold them in
Fill up each muffin tin cup about two thirds of the way to the top with batter
Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean
Take it out of the oven and let it cool for 5 minutes in the pan
Then move it to a wire rack to finish cooling
Comments
Post a Comment