Pumpkin Muffins 

This morning felt like a great day to bake. I love the fall when pumpkin comes back into season. I decided to make pumpkin muffins and since there was some leftover pumpkin purée I made pumpkin pancakes, too. I based my muffin recipe from one out of the cookbook Vegetarian Cooking for Everyone by Deborah Madison:

As usual I made some changes… 

  • I left out the chopped candied ginger. Instead of butter, I used melted coconut oil. 
  • Instead of sweet potato, I used pumpkin. 
  • I had some leftover sour cream so used that instead of buttermilk. (To make these dairy free it would be easy to use ripe banana instead of buttermilk.) 
  • Instead of brown sugar I used coconut sugar. 
  • I also reduced the molasses to 1/4 cup. 
  • Finally, I use gluten-free flour and added a little pumpkin pie spice to the mix. 

Next time I will add a teaspoon of vanilla. These muffins turned out very moist and are delicious! Enjoy!

About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Breakfast, Gluten-free, Snacks and tagged , , , , , . Bookmark the permalink.

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