Fall always gets me in the baking mood! It also gets me in the eating mood. Ok… let’s be honest when am I not?! That’s why I’m always looking to create delicious recipes that are healthy versions of traditional treats. Does anyone else drool over the pumpkin spice loaf at Starbucks? Do they still have that? Before I went Vegan, back in University, my metabolism was super speedy. So I used to get that sugary pumpkin bread every fall, every chance I could get it! It was delicious. Now, I’ve learned the benefits of the plant based diet, plus my metabolism just is not running that fast! So, inspired by that loaf I created these gluten free, sugar free, vegan muffins that trust me, hit the spot! PS. I created the recipe yesterday, and there is only 4 left. Oops! Please enjoy!
- 1.5 cups of rice flour
- 1/4 cup of flax meal
- 1 tablespoon of pumpkin spice spice
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of turmeric
- a dash of pepper
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- a pinch of Himalayan pink salt
- 1 cup of coconut water
- 1 heaping cup of puréed pumpkin
- 1/2 cup of stevia powder (or use date sugar if you’re ok with natural sugar)
- 1/8 cup of avocado oil
- 1 teaspoon of vanilla extract
Preheat the oven to 350º F get a standard muffin tin and then grab a mixing bowl! You could be fancy and put all the dry ingredients in one bowl, and then all the wet ingredients in another. But, who has time for that? … (Sometimes I like doing that, haha) but for this recipe, I just tossed everything in one big bowl! Less dishes, and they still turned out amazing! Once the batter is well mixed, divide the batter into the twelve muffin cups. Then bake for 25 minutes! Yay!
If you plan on serving these to friends, I’d recommend smoothing out the top of the muffins, unlike what I did. So they look prettier. Cheers! Please comment or message me and let me know how yours turned out!