12/01/2024
Gluten Free, Dairy Free, Egg Free Pumpkin Muffins!
Makes 2 dozen muffins
Ingredients:
Muffins:
1 c avocado oil
1.5 c brown sugar
4 *flax eggs (ok to use standard eggs too)
3 c pumpkin puree
2 t vanilla or almond extract
4 c gluten-free flour (ok to use AP flour instead)
1 t salt
2 t cinnamon
1 t ground ginger
½ t ground nutmeg
½ t ground allspice
4 t baking powder
1 t baking soda
Optional streusel:
2 T shortening
2 T gluten-free flour
2 T h**p seeds
2 T brown sugar
½ t cinnamon
Pinch salt
*To make 1 flax egg, combine 1 T flaxseed meal & 3 T water and allow to sit for 5 minutes before using
Directions:
1. Prepare the streusel if using: combine all ingredients in a bowl and mix together with your fingers until crumbly. Place the bowl in the refrigerator to chill
2. Preheat oven to 350 degrees. Line 2 cupcake tins with paper liners
3. In a large bowl, mix the avo oil & brown sugar. Whisk in the prepared flax eggs, pumpkin puree & extract of choice - mix to combine
4. In a separate bowl, whisk together the flour, salt, all spices, baking powder & soda
5. Add the flour mixture to the pumpkin puree mixture and mix until just combined
6. Divide the batter among the prepared cupcake tins. Top with streusel, if using.
7. Bake until a toothpick inserted into the center comes out clean, about 19-23 minutes. Remove from the oven and allow to cool in the tins for 10 minutes before enjoying
