Okay guys, I PROMISE this is last pumpkin recipe…..until next year 😉 I couldn’t not share this after creating it over the weekend with one of my girlfriends! We planned on making my brownie recipe until I realized I didn’t have any chocolate on hand and I wasn’t about to run to the store! So, when in doubt, PUMPKIN!
Like all of my recipes, this one is free of gluten, dairy, eggs, refined sugars, and any oils or butters! It can also be made sweet or savory so the possibilities are endless! I obviously opted for sweet because well, why not?! It is another last-minute Thanksgiving treat to add to your feast!
1 1/3 cup gluten free all-purpose flour (I use Bob’s Red Mill)
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax, 4 tablespoons water, let soak)
½ cup of almond milk
¼ cup pure maple syrup
3 tablespoons unsweetened, plain apple sauce
1 teaspoon vanilla
½ cup pumpkin puree
Pre-heat the oven to 350 degrees F.
Grab a muffin tin and line it with your favorite baking cups or oil.
In a medium bowl, combine all dry ingredients (gf flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt)
In a separate bowl, combine all wet ingredients (flax egg, almond milk, maple syrup, apple sauce, vanilla, and pumpkin)
Slowly add in dry ingredients to the wet ingredients.
Evenly pour mixture into prepared muffin tin, about half way.
Bake in the oven for 15 minutes.
Let cool, and enjoy!
Are you a pumpkin lover around this time of year? If so, try these! They can be a healthy alternative for that breakfast donut you usually grab. Comment below or on my Instagram (@iamdevonjade) and tell me what you think!