Dairy-Free Pumpkin Muffins

Fall is, hands-down, one of the best seasons for baking. When the leaves change and the air develops a bite, you can warm up your kitchen with a constantly-running oven and delight in batch after batch of baked goods. From cookies, to bread, to pie, to—in today's case—muffins, this is the time to grab your flour, whisk, and favorite mixing bowl.

Today, we're delighted to bring you a recipe that capitalizes on yet another seasonal delight: pumpkin. Pumpkin muffins, to be precise. Not only are these simple to whip up, they accommodate both vegan and gluten-free dietary restrictions.

So put on your favorite fall playlist and head to the kitchen. Your pumpkin muffins await!

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• 1 tablespoon flax meal
• 3 tablespoons boiling water
• 1/3 cup vegan cane sugar
• 1/4 cup melted coconut oil
• 1/2 cup unsweetened canned pumpkin
• 1/2 cup almond milk (or vegan milk of choice)
• 1 teaspoon psyllium husk powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger power
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 cups Bob's Red Mill 1-to-1 flour (gluten-free)

1. Preheat oven to 375 degrees Fahrenheit. Prepare your flax egg separately by whisking 3 tablespoons of just-boiled water with 1 tablespoon of flax meal. Allow to sit for five minutes, then gather the other wet ingredients. In a medium-sized mixing bowl, combine the coconut oil, canned pumpkin, almond milk, flax egg, and cane sugar.  
2. Once the wet ingredients and sugar are whisked together, add psyllium husk powder, cinnamon, ginger, nutmeg, salt, and baking powder. Stir to combine. In 1/2-cup increments, begin to incorporate your gluten-free flour. Batter should still be moist; if crumbly, add a splash of almond milk.
3. Grease a 12-cup muffin tin or muffin liners. Divide batter equally among them and bake for 20-25 minutes, until a knife inserted in center comes out clean. Enjoy!

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