Pumpkin Muffins
Author: 
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup Peanut Butter alternative (or peanut butter if you don't have an allergy)
  • 1 15 oz can of pumpkin
  • ½ cup plant-based milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1½ cups gluten-free flour blend
  • ½ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Measure out ½ cup peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
  3. Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
  4. Dump in the sugar and vanilla then stir again.
  5. Sprinkle all of the spices, salt, and baking soda into the batter.
  6. Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
  7. Spray cooking oil into muffin pan and scoop batter into muffin cups.
  8. Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.
Recipe by My Plant-Based Family at https://myplantbasedfamily.com/2016/09/14/gluten-free-pumpkin-muffins-2/