Loving Pumpkin Muffins (Vegan and Grain Free) 

vegan grain free pumpkin muffins.jpg

Recipe for Loving Pumpkin Muffins:

  • 1 Can Pumpkin
  • 1/2 C Coconut Cream (1/2 & 1/2 or heavy cream for non-vegan)
  • 2 flax eggs (2 tbsp freshly ground flax seeds and 6 tbsp cold water - chill for 15 min)
  • 1/3 C Erythritol or Honey
  • 1/4 C + 2 tbsp Coconut Flour
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Clove
  • 1/4 tsp Allspice
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Coconut oil for muffin pan
  1. Preheat Oven to 350* F. 
  2. Prepare the flax eggs (unless using regular eggs). Grind a tablespoon of flax seeds, which will become 2 tbsp ground flax. Whisk 6 tbsp cold water into the flax meal and place in the refrigerator. 
  3. Combine all dry ingredients in a medium sized bowl. 
  4. Combine all wet ingredients in a separate bowl.
  5. Pour wet ingredients into dry and mix well to combine. 
  6. Mixture should be thick and scoopable. 
  7. Grease muffin pan with coconut oil to prevent sticking and portion out mix into each cup.
  8. Cook between 45-50 minutes. These cupcakes are really moist and difficult to dry out, so I like to cook them until the sides have pulled away from the pan and the center seems mostly set.