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Pumpkin Muffins -- Rum spiced (or not!)

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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.)

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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

Details

Preparation

Step 1

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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