Easy Pumpkin Pie Spice Muffins, Dairy + Butter Free
Ingredients
- 1¾ Cup All-purpose flour
- 1 tsp Baking Soda
- 1 tsp Baking powder
- 1 Tbsp Cinnamon
- 1 tsp Ground ginger
- ⅛ tsp Ground nutmeg
- ⅛ tsp Ground all-spice
- ⅛ tsp Ground cloves
- ¼ tsp Salt
- 1 Cup Pumpkin puree
- 2 Large Eggs
- ⅓ Cup Coconut oil melted
- ¾ Cup Light brown sugar Can reduce to ½ cup if preferred less sweet
- ¼ Cup Unsweetened non-dairy milk Can use regular milk if desired
- 1 Tbsp Vanilla extract
Instructions
- Preheat oven to 350°F and prep a muffin pan with nonstick cooking spray
- In a medium bowl combine all dry ingredients.
- In a large bowl combine all wet ingredients (pumpkin, milk, etc.)
- Slowly stir dry mixture into the wet mixture little at a time until combined. Do not over mix. It's okay if there are some lumps and clumps.
- Feel free to stir in some walnuts or chocolate chips here!
- Portion apprx ¼ cup into each muffin section.
- Bake for apprx 20-25 min.Mine came out perfect at 22 min.It's best to check them and use the tooth pick method so they don't over cook or burn.
Notes
Macros for plain pumpkin muffin: 27c/7f/3p