Pumpkin Spiced Muffins
Bite into the fall season with these melt in your mouth muffins.
These baked treats are gluten-free and dairy-free, so almost everyone can enjoy!
½ cup Organic Red Palm OIl
1 cup Coconut Blossom Sugar
2 free-range eggs
1 1/2 cup pumpkin puree
1/3 cup filtered water
1 tsp. vanilla extract
1 1/2 cups gluten free all-purpose flour
½ tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
½ tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. nutmeg
Preheat the oven to 350°F. Grease muffin tins or fill with muffin cups.
In a large mixing bowl mix the oil, sugar and eggs until well blended. Add in the pumpkin and stir until everything is completely smooth. Stir in the water and vanilla.
Sift the flour, baking powder, baking soda, salt, and spices. Slowly add into the pumpkin mixture while stirring. Keep stirring until all of the flour is incorporated.
Pour the batter into the muffin tins so they are 3/4 full.
Bake for 25-30 minutes. Remove from oven and allow to cool for 10 minutes before serving.