Pumpkin Spice Muffins

Would you believe these are vegan, gluten-free, soy-free and (refined) sugar-free? My mother found this cookbook called "babycakes" by Erin McKenna and thought I might like it. She knows I'm always up to a challenge and like trying new things. Babycakes NYC is a bakery in New York (also Orlando and LA) that is dedicated to vegan and gluten-free baking. They are also certified kosher.

This is the first recipe I've tried from it and they were wonderful. They were simple to prepare and I already had the ingredients at home. I did however use real pumpkin that I had frozen from last year's garden, instead of using the canned like the recipe called for. Super moist and not so many spices that it leaves a bad aftertaste.

Give them a go . . . .

PUMPKIN SPICE MUFFINS
makes 12

2 C Bobs Red Mill Gluten-free all-purpose baking flour
2 t baking powder
2 t baking soda
1 t xanthan gum
1 t salt
1 T ground cinnamon
1 T ground ginger
1/2 C coconut oil (melted)
2/3 C agave nectar (I used the dark)
2/3 C rice milk
2 T pure vanilla extract
1 1/2 C canned unsweetened pumpkin puree (I used real pumpkin)
1/2 C hot water

Preheat oven to 325. Grease the muffin tin with a little coconut oil.

In a medium bowl, whisk together the dry ingredients (1st 7 on the list). Add the oil, agave, ricemil and vanilla and stir until the batter is smooth and thick (mine was a little lumpy, but smooth enough). Fold in the pumpkin and hot water until both are evenly distributed. (Oh, and squeeze out as much of the liquid from the real pumpkin as you can, before adding it).

Pour 1/3 C batter into each cup. Bake the muffins for 22 minutes on the center rack, rotating the tin 180 degrees after 10 minutes. Finished muffins will be soft to the toucha dna toothpick isnerted in the center will come out clean.

Let the muffins cool in the tin for 15 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temp up to 3 days.