Ingredients
- 1 1/4 cup gluten-free flour (all-purpose flour mix, I use the Cloud 9 brand)
- 1/2 cup palm sugar (coconut palm sugar, can use brown sugar)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking soda
- Cloves, pinch
- Salt, pinch
- 1 cup pureed pumpkin
- 1/4 cup milk (or any type of milk beverage, almond milk, rice milk, soy milk)
- 1/4 cup maple syrup
- 2 large eggs (room temperature)
- 2 tablespoon melted butter (not hot)
- 2 ounces coconut oil (2 tablespoons melted, not hot)
- 1/4 cup flax seeds (optional)
- 1/4 cup raisins (Optional)
How to Make
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Step 1: Whisk together the first 9 ingredients in a large bowl.
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Step 2: Whisk together the remaining ingredients in a separate bowl; stir into the dry ingredients.
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Step 3: Stir in flax seeds and/or raisins if using.
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Step 4: Coat 12 silicone muffin cups with non-stick spray and fill with the muffin batter.
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Step 5: Place the muffin cups on a baking sheet and bake in a preheated 400 degree Fahrenheit oven for 20 minutes.
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Step 6: Remove from oven and allow cooling.
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Step 7: Enjoy!
We hope you enjoy this recipe!
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