Pumpkin Muffins -- Rum spiced (or not!)

Replaced wheat flour with a mix of almond and coconut flour, didn't bother with allspice cloves or rum, replaced sugar with coconut sugar, and used raw honey in place of molasses. Also since I don't own a muffin pan, I put it in a bread loaf pan. It is absolutely DELICIOUS!!! (And only took us 15 minutes to make, not counting 20 minute baking time.)

Pumpkin Muffins -- Rum spiced (or not!)
Pumpkin Muffins -- Rum spiced (or not!)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dry:

  • 1 3/4

    cup whole wheat white flour

  • 1

    cup vegan sugar

  • 1

    Tbsp. baking powder

  • 1/4

    tsp. salt

  • 1

    tsp. ground cinnamon

  • 1/2

    tsp. freshly grated nutmeg

  • 1/2

    tsp. ground ginger

  • 1/4

    tsp. ground allspice

  • 1/8

    tsp. ground cloves

  • Wet:

  • 1

    cup canned pumpkin puree

  • 1/2

    cup cartoned coconut milk

  • 1/2

    cup olive oil

  • 2

    Tbsp. molasses

  • 2

    Tbsp. spiced dark rum (optional)

  • 1

    tsp. vanilla extract

Directions

In a large bowl, whisk together the dry ingredients. In a medium bowl, combine the wet ingredients. Preheat the oven to 400 F and coat a regular muffin pan with a nonstick cooking spray. Add the wet ingredients to the dry ingredients and mix until just combined. Divide batter evenly in the muffin pan and bake at 400 F for about 20 minutes. The edges should begin brown slightly and the top of the muffin should bounce back when gently poked with a finger. Allow to cool for a few minutes in the pan, before popping them out.

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