*Dairy Free & Gluten Free*
~INGREDIENTS~
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1/2 cup vegetable oil
2 large eggs, lightly beaten (I used 2 T. Ground Flax and 6 T. hot water to replace)
2 cups flour of choice (I used 1 1/2 Cup Gluten-Free Flour Blend and 1/2 Rice Bran)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
~DIRECTIONS~
Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins).
Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups).
~In a saucepan~
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes.
Turn hot puree into a bowl.
Whisk in brown sugar and oil, then slowly beat in eggs.Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.
~INGREDIENTS~
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1/2 cup vegetable oil
2 large eggs, lightly beaten (I used 2 T. Ground Flax and 6 T. hot water to replace)
2 cups flour of choice (I used 1 1/2 Cup Gluten-Free Flour Blend and 1/2 Rice Bran)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
~DIRECTIONS~
Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins).
Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups).
~In a saucepan~
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes.
Turn hot puree into a bowl.
Whisk in brown sugar and oil, then slowly beat in eggs.Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.
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