Pumpkin Spice Muffins (GF, DF, Ve)

#glutenfree #dairyfree #vegan

So I seem to have an addiction to putting vegetables in muffins, but I swear its just because I buy aaaaaaall the delicious looking fresh veg and then need to come up with a way to eat them! I used 1 whole small pumpkin that I pureed the night before, but you could also buy pumpkin puree if thats easier.

These muffins give off major fall vibes and are the perfect healthy, one bowl recipe guaranteed to make your house smell amazing. I'm disregarding the fact that its currently spring here (well, almost) because honestly this combo is perfect all year round.

I love how easy these muffins are, and how little clean up is required.These muffins are perfect for breakfast or a small snack throughout the day, and I hope you love them as much as I do!

Pumpkin Spice Muffins

gluten free, dairy free, vegan

yield: 10 MUFFINS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

INGREDIENTS

• 240g gluten free flour of choice (I used a combo of almond meal, sorghum flour, and tapioca starch)

• 120g granulated sweetener (sugar, coconut sugar)

• 4 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp salt

• 1 small pumpkin (or 450g pumpkin puree)

• 70g coconut oil

• 80g almond milk

• 1 tsp vanilla

• 1/2 cup vegan chocolate chips

• Pumpkin seeds to top

INSTRUCTIONS

1. Remove the skin and seeds from your pumpkin and chop into chucks. Boil on the stove until soft enough to mash with a fork. Let cool.

2. Preheat over to 180 degrees and grease muffin tins. Mix together all wet ingredients and then stir in dry ingredients until combined, adding the choc chips last.

3. Fill your muffin tray and top with pumpkin seeds.

4. Bake for 25 mins or until cooked through. Allow to cool in try for 10 mins before transferring to a cooling rack.