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Vegan, GF (yet delicious) pumpkin spice muffins Recipe

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This recipe for Vegan, GF (yet delicious) pumpkin spice muffins is from Morningstar Girls Second Edition Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp ground flax seeds
6 tbsp water
1 3/4 cups gluten free flour blend (I use Bob's Red Mill, see note below)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup melted coconut oil (plus extra for greasing muffin tin)
1 tsp vanilla
3/4 cup coconut sugar
1 cup unsweetened pumpkin puree (see note below)
3/4 cup chocolate chips OR raisins
Directions:
Directions:
Preheat oven to 375°F.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In a large bowl, mix the coconut oil, vanilla, and flax eggs together. Stir in coconut sugar and pumpkin puree until blended.
Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips or raisins.
Divide batter into the 12 muffin cups.
Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

 

 

 

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