Ingredients

The following ingredients have 12 Servings
  • 2 Cups All purpose flour ((250g - or GF 1:1 flour))
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/8 tsp Allspice
  • 1 15 oz Can of pumpkin puree
  • 1/2 Cup Sugar
  • 1/2 Cup Brown sugar, (packed)
  • 1/3 Cup Unsweetened almond milk
  • 5 Tbsp Avocado oil (or any neutral flavored oil)
  • 1 Tbsp Apple cider vinegar
  • 1 tsp Vanilla

Instruction

  • Heat your oven to 400 degrees F and spray a muffin pan with cooking spray.
  • In a medium bowl, whisk the dry ingredients (all the ingredients up to the pumpkin.)
  • In a separate large bowl, whisk the remaining of the ingredients.
  • Add the dry into the wet and whisk until combined.
  • Scoop into the muffin pan (I like to use an ice cream scoop to get nice domed tops). The cavities will be quite full.
  • Bake for 5 minutes. Then reduce the temperature to 375 degrees F and cook another 15-17 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool in the pan completely.
  • DEVOUR!