Ingredients

The following ingredients have 8 Servings
  • 1 ¾ cups oat flour
  • 1/2 cup maple syrup
  • ¾ cup pumpkin puree
  • ¼ cup molasses
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 inch chunk fresh ginger
  • ¼ cup tapioca starch
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp cloves
  • Optional: coarse sugar for sprinkling on top
  • ¼ cup coconut butter
  • 1 tbsp maple syrup
  • 2-3 tbsp nondairy milk
  • 1 tsp lemon juice
  • 1 tsp lemon zest

Instruction

  • Preheat the oven to 350F.
  • In a blender combine the maple syrup, pumpkin, molasses, lemon juice, vanilla, and fresh ginger. Blend until combined and no chunks of ginger remain.
  • In a mixing bowl, combine the oat flour, tapioca starch, baking powder, baking soda, and spices. Stir.
  • Add the wet to the dry and mix until well combined and no lumps remain.
  • Line or lightly oil a muffin pan. Fill each muffin cup 3/4 of the way with batter, you should get 8-10 muffins depending on your pan.
  • Optional: sprinkle the tops with coarse sugar.
  • Bake for 25 mins at 350F.
  • Remove from the oven and allow to cool completely before frosting.
  • For the frosting, melt the coconut oil. Add the maple syrup, lemon juice, and lemon zest. Add the non-dairy milk 1 tbsp at a time until smooth and creamy. Use as a glaze or refrigerate for a firmer frosting.