Pumpkin Gingerbread Muffins *modified from ohsheglows.com**no dairy, no eggs, yet super fluffy and m
Pumpkin Gingerbread Muffins *modified from ohsheglows.com **no dairy, no eggs, yet super fluffy and moist Ingredients: For the wet ingredients: 1 cup unsweetened pumpkin purée* 1/3 cup oil 3 tablespoons pure maple syrup ½ cup packed brown sugar ¼ cup blackstrap molasses For the dry ingredients: 1 2/3 cups flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Directions: Preheat the oven to 350°F. Line a muffin pan with paper liners. My favourite brand of liners is “If You Care” brand as they never stick! In a large bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt). In the separate bowl, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth. Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. The batter will be quite thick. Divide the batter equally between the 12 muffin liners. They should be about ¾ full or a bit more. Bake the muffins for 20 to 24 minutes until a toothpick comes out clean. -- source link
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