Ingredients
The following ingredients have 18 Servings
- 1/2 cup unsweetened vanilla almond milk (room temperature)
- 2 tablespoons distilled white vinegar
- 1/4 cup coconut oil (melted and cooled slightly)
- 1 tablespoon vanilla extract
- 1/3 cup packed dark brown sugar
- 1 (15 oz) can pumpkin puree
- 1 1/2 cups oat flour (*)
- 1 cup Bob's Red Mill Gluten Free Old Fashioned Oats
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 cup mini chocolate chips (vegan if necessary)
- 1/4 cup pumpkin seeds
Instruction
- Preheat oven to 425 degrees F and spray a standard 12 slot muffin tin with cooking spray.
- In a large bowl, whisk together wet ingredients.
- Pour in all the dry ingredients and stir until *just combined*.
- Using a 1/4 cup measuring cup, fill each slot of the muffin tin with batter.
- Bake for 5 minutes.
- Reduce oven to 375 degrees F and bake for an additional 10 minutes.
- Let cool slightly before serving!
