Pumpkin Muffins

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Pumpkin Muffins
These pumpkin muffins are gluten free, dairy free and egg free. As the leaves begin to change I am reminded that fall is quickly approaching. The farmers markets are filled with apples, winter squash and pumpkins. After my trip to the farmer's market this morning, I had to come home and make this recipe. My husband loves waking up to the fresh aroma of these baking in the oven as the scent of cinnamon and spice fills the air.
Course Breakfast, Dessert
Cuisine Seasonal
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Breakfast, Dessert
Cuisine Seasonal
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees (F)
  2. In a large bowl combine Flax Meal and 1/4 Cup Water. Let stand for 5 minutes to thicken. Meanwhile, while you are waiting you can proceed with the next steps....
  3. Spray the muffin tins with cooking spray.
  4. In a separate bowl combine all of the dry ingredients. The brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, sea salt, baking mix, and oat flour. Whisk together.
  5. To the flax/water mixture add the wet ingredients. Add the pumpkin puree, olive oil, almond milk, and maple syrup. Whisk together until combined.
  6. Whisk the dry ingredients into the wet ingredients. Stir well.
  7. Fold in chopped walnuts.
  8. Fill the muffin tins. Sprinkle each one with raw pumpkin seeds.
  9. Bake muffins on 350 degrees for approximately 30 minutes until golden brown and when a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool on cooling rack. Serve warm.
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