Recipe | Pumpkin Spice Muffins {GF, Vegan}

Autumn means one thing – PUMPKIN time! I have to admit to being a big pumpkin fan {they’re not only good for carving!} From homemade pumpkin spice lattes to adding pumpkin and pumpkin pie spice to my porridge, I can’t get enough of it!

Unfortunately {or fortunately…} my kiddos aren’t such fans as me, so I tend to avoid baking too many pumpkin cakes/cookies as I’d have to eat them all….! Last weekend I really fancied a warm, fresh out of the oven pumpkin spice muffin so threw together this recipe based on ones I’ve tried before. It’s a small batch recipe, making only 6 muffins {and they can be frozen} so perfect if you don’t want to be inundated with cakes you have to eat up!

They are delicious fresh out of the oven, smothered in a little homemade chia seed jam. The next day I sliced them in half, and heated them back through in the toaster!

I N G R E D I E N T S

3/4 cup gf free self-raising flour {feel free to sub for ordinary flour if you’re not gf}
1/2 cup canned or pureed pumpkin
4tbsp maple syrup
2 tbsp coconut oil
1/2 tsp vanilla extract
1 tsp pumpkin spice
2 tbsp aquafaba
Pinch of salt

M E T H O D

* Heat your oven to 180C, line muffin tin with cake cases.

* Mix together pumpkin, coconut sugar, coconut oil, pumpkin spice, and vanilla extract in a bowl. Then stir in the aquafaba.

* Sift in the flour and salt, and fold into the wet mix.

* Spoon the batter into the muffin cases, bake for 20-25 minutes.

They’ll keep for a couple of days in an airtight for a couple of days, or you can pop them in the freezer and let them defrost on the side before heating through in the oven.

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