Healthier Pumpkin Muffins

16 Sep Healthier Pumpkin Muffins

Dry Ingredients
  1. 2 cups gluten free all-purpose flourSAMSUNG CSC
  2. 1 cup coconut sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon pumpkin pie spice
  7. 1/2 teaspoon sea salt
Wet Ingredients
  1. 1 cup canned pumpkin purée (not pumpkin pie filling)
  2. 1/2 cup non-dairy milk
  3. 1/3 cup applesauce
  4. 2 tablespoons maple syrup
  5. 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line a muffin tin with 12 liners or non-stick spray.
  3. In a large bowl, combine all dry ingredients and whisk together until combined.
  4. In a separate smaller bowl, whisk together all wet ingredients.
  5. Fold wet ingredients into dry ingredients. Mixture will be thick.
  6. Spoon into the muffin cups and fill almost to the top.
  7. Bake for 17-19 minutes, until golden brown and a toothpick comes out clean.
  8. Enjoy!!
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