I've posted a number of pumpkin recipes on this blog because:
- I love the taste of pumpkin.
- Pumpkin is healthy (Some people call it a superfood because of it's Vitamin A, fiber and other amazing nutrients!).
- Pumpkin is a great egg substitute. It gives egg-free baked goods a wonderful moist quality, and it holds everything together so well!
Oh, and they're also gluten-free and free of refined sugars.
I adapted this recipe from one of my favorite food allergy friendly baking cookbooks. I wish I could say they're vegan, but I did use honey in them!
*Makes 12 muffins (I doubled the following recipe and made 24 muffins. They go fast in our house and I like to have some to freeze!)
- 2 and 2/3 cups oat flour
- 1 tsp. cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup (or more or less!) Enjoy Life Chocolate Chips
- 1 and 1/2 cups canned pumpkin
- 1/2 cup soymilk (or ricemilk or coconut milk - any milk will do)
- 1/2 cup honey
- 1/2 cup agave nectar (you could probably use 1 cup honey or 1 cup agave nectar, but I chose to try half of each
- 1 Tbsp apple cider vinegar
- 3 Tbsp canola oil or vegetable oil
- Mix all the dry ingredients (a whisk or electric mixer makes it easier)
- Add liquid ingredients to dry ingredients and mix well
- Spoon about 1/3 cup of the mix into greased muffin tins until you fill up the 12 tins. I greased the tins using my trusty Misto Olive Oil Sprayer.
- Temperature: Bake at 350 degrees.
- Time: Set your oven for 27 minutes, and check to see the muffins are golden brown. My oven took about 28 minutes, but ovens do vary.
- Makes 24 muffins.
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