Servings: 12 muffins
Ingredients
- 1½ cups gluten-free flour I used Cuisine Soleil
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger ground
- ¼ tsp clove
- ¼ tsp baking powder aluminum free*
- ¼ tsp pink rock or grey sea salt
- 1 can organic pumpkin puree BPA-free lining*
- 2 eggs sub flax eggs for vegan*
- ½ cup maple syrup
- 1/3 cup melted coconut oil
- 1 tsp vanilla
Optional toppings:
- 2 tbsp pumpkin seeds
- 1 tbsp unsweetened sulphite-free shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with unbleached muffin liners and set aside.
- Sift the flour, baking soda, spices, baking powder, and salt into a large bowl.
- In a separate bowl, combine pumpkin puree, eggs, maple syrup, coconut oil, and vanilla.
- Make a well (hole) in the center of the flour mixture and drop in the wet ingredients.
- Mix together until well combined.
- Pour the batter into the muffin pan so it’s evenly distributed.
- If using the pumpkin seeds and/or shredded coconut, sprinkle on top.
- Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes.
Notes
When using baking powder always look for aluminum free brands. Aluminum is a heavy metal that can cause neurological damage.
Bisphenol-A (BPA) is an endocrine disruptor and should always be avoided. Shop for cans that are clearly labelled BPA-free or Enamel-Lined.
2 tbsp ground flax + 6 tbsp warm water. Let sit 10 mins.