Pumpkin muffins with a warm cup of tea or coffee, mmm one of my favorite autumn traditions. I made these early one morning and they were gobbled up in less than 24 hours! So I made another batch the very next day. You saw me baking these on my instagram stories and requested I get this recipe typed up ASAP, so here it is! I hope you enjoy them as much as we did.
Dry ingredients: (* = substitutions below)
1 3/4 cups flour spelt flour*
4 TBL coconut sugar*
2 tsp pumpkin pie spice*
1 tsp baking soda
1 tsp baking powder
pinch of salt
Wet ingredients:
1 heaping cup (canned) pumpkin
¼ cup unsweetened apple sauce
2 TBL pure maple syrup
⅓ cup unsweetened plant milk
1 – 2 tsp vanilla
Optional nuts or mini chocolate chips
*Substitutions*
*Flours: you can use a 1-1 Gluten free flour like this one
Or if you want to lower the carbs a little you use 1 cup of flour + ¾ cup of a paleo flour blend like this one.
*Sugars: you can replace with a pure cane sugar or any 1-1 sugar replacement like this one. Also if you like muffins pretty sweet then you can use 6 TBL sugar.
*Spices: you can replace with cinnamon
Directions:
Preheat oven to 350 degrees F.
Mix: Combine the dry ingredients of flour, sugar, baking soda, baking powder, spice and salt and mix well. Add the applesauce, vanilla extract, plant-milk, and pumpkin purée (optional to stir in chocolate chips or nuts). Be careful not to overmix, stir until just combined, expected to be on the thicker side.
Spoon batter into a greased (or parchment lined) 12 slot muffin tin. (optional top with nuts, seeds or chocolate chips!)
Bake at 350 for 20-25 min. Use a toothpick to check if cooked thorough, should come out clean. Let muffins cool a few minutes before removing.
Enjoy warm or room temperature with a cozy warm beverage!
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