Ingredients

The following ingredients have 8 Servings
  • 1 cup sorghum flour
  • 1/4 cup baking Stevia
  • 1 Tablespoon Namaste egg replacer
  • 1 ½ teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup rice milk
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 2 Tablespoons oil
  • 1 teaspoon vanilla

Instruction

  • Preheat the oven to 350 degrees and line a muffin pan with 9 muffin papers (the parchment cups work great!)
  • In a medium bowl, whisk together the flour, baking Stevia, egg replacer, pumpkin pie spice, baking powder, and salt. Set aside
  • In a large bowl, whisk together the rice milk, pumpkin puree, brown sugar, oil, and vanilla until well combined.
  • Add the flour mixture to the pumpkin mixture and stir or whisk well to combine
  • Fill each lined muffin cup 2/3 full (there should be about 9 of them)
  • Bake at 350 degrees for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool completely before frosting with Pumpkin Buttercream (recipe below)
  • Enjoy!