Pumpkin Muffins Rebooted! (Vegetarian, Vegan, GF)
*1 15oz can organic pumpkin
*Non-stick cooking spray of your choice
*3 1/2 cups whole wheat flower (I really wanted to use almond flower- but I was out! It will change the proportions of how much to use when subbing in other flours such a almond or coconut, so you may have to play with it a bit if you are. GF Flour of your choice if you prefer GF)
*1 tsp pink or sea salt
*2 1/2 tsp ground cinnamon
*2 tsp pumpkin spice
*1/2 tsp baking soda
*2 tsp baking powder
*1 cup of pure maple syrup (or whatever sweetener you want- I bet honey would be fab!)
*3 large eggs or egg alternative like 3 chia seed eggs (1 egg= 1 TBS chia seed in 3 TBS water for 10 min)
*1 1/2 cups almond milk
*1 TBS coconut oil
*1/4 cup raw pumpkin seeds
1) Preheat oven 375 degrees
2) Spray 12 muffin tin baking sheet with cooking spray.
3) Mix all dry ingredients well in a large bowl.
4)I used my kitchen Aide mixer to put together pumpkin and maple syrup. I then added in each egg as it mixed on low and added in almond milk and coconut oil (make sure it's soft but not hot).
5)Slowly add in the dry ingredients as it mixes until combined but do not over mix.
6)Fill each muffin tin about half way then sprinkle with raw pumpkin seeds. Bake about 18 minutes or until a toothpick comes out of the center of one of the cupcakes clean. I tipped over the pan right out of the oven onto parchment paper to cool.
Great warm or cool and delicious with a swipe of butter or your specific diet friendly spread!