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.)
- 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
- 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
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.