Gluten Free Vegan Pumpkin Muffins
- 1 cup almond flour
- 1/4 cup oat flour
- 2 Tbsp. coconut flour
- 2 tsp. baking powder
- 1 and 1/2 tsp. cinnamon, divided
- 1 tsp. pumpkin pie spice
- pinch salt
- 2 tsp. apple cider vinegar
- ~1/2 cup almond milk (see recipe)
- 2 Tbsp. coconut oil, melted
- 1 Tbsp. nut butter (I used cashew)
- 1/4 cup pumpkin puree
- splash pure vanilla extract
- 3 Tbsp. pure maple syrup
- 1 Tbsp. coconut sugar
- Preheat the oven to 425 degrees F. Spray/grease 5 muffin tin cups and set aside.
- Add almond flour, oat flour, coconut flour, baking powder, 1 tsp. cinnamon, pumpkin pie spice, and salt to a large bowl and whisk to combine. Be sure to whisk out any large clumps of flour.
- Add apple cider vinegar to a ½ cup measure. Fill the rest of the measure up with milk. Allow to sit for 5-10 minutes, or until it starts to curdle. This is your homemade buttermilk.
- To your melted coconut oil, add nut butter, pumpkin puree, vanilla, and maple syrup and mix well to combine. Add “buttermilk,” and mix well to combine.
- Add liquids to your dry ingredients and mix well until combined. The batter will be thick and fluffy.
- In a small bowl, combine coconut sugar and remaining 1/2 tsp. cinnamon. Mix to combine.
- Fill 5 muffin cups half way with batter. Sprinkle about 1/4 tsp. coconut sugar-cinnamon mixture on top, and then fill to the top of the muffin tin with the remaining batter. Top with the remaining coconut sugar-cinnamon mixture.
- Bake for 5 minutes at 425 degrees F. WITHOUT OPENING THE OVEN DOOR, lower the oven temperature to 375 degrees F, and bake for an additional 13 minutes, or until a toothpick inserted into the middle comes out clean. This method gives these muffins optimum rising power.
- Remove from oven and allow to sit in the muffin tin for 10 minutes. Remove muffins and place on a cooling rack to continue cooling.
- Enjoy slathered with nut butter or drizzled with maple syrup!