Ingredients
- 1/2 cup brown sugar OR coconut palm sugar unrefined, more nutritious & lower GI
- 1/4 cup 4 Tbs. shortening (e.g. Earth Balance® Buttery Sticks or Coconut Oil)
- 1 egg OR egg substitute 1 Tbs. flaxseed meal steeped in 3 Tbs. very warm water – let stand until viscous
- 3/4 cup pumpkin purée
- 1 1/4 cup gfJules™ All Purpose Gluten-Free Flour
- 2 Tbs. flaxseed meal optional, but healthy & nice flavor addition OR gfJules™ All Purpose Gluten Free Flour
- 1 Tbs. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 1 Tbs. pumpkin pie spice
- 1/2 cup milk dairy or non-dairy (soy, almond or coconut milk beverage)
- 1/2 cup dried cranberries or raisins or chocolate chips optional
- 1/4 cup chopped pecans or walnuts optional
- sugar + cinnamon mixture to sprinkle on tops optional
Instructions
- Preheat oven to 350 F (static) or 325 F (convection).
- Line with papers or lightly oil 12 muffin cups.
- Cream shortening and sugar until fluffy. Add the egg or egg substitute and pumpkin. Whisk together the dry ingredients in a separate bowl, then add to the pumpkin mixture, alternating with milk. Beat until fully incorporated. Fold in berries and/or nuts, if using.
- Scoop into prepared muffin tins — the batter will be thick, so smooth the tops with a rubber spatula before baking. Sprinkle tops with cinnamon-sugar mixture, if using. Bake for 16-18 minutes, checking with a toothpick to see that they are done before removing to cool on a wire rack.
- Makes 12 muffins.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.